Spicy prawn and vegetable spring rolls with sweet persimmon and ginger dipping sauce
- 3 persimmons, peeled
- 2,5ml (½ tsp) fresh ginger, finely grated
- juice of ½ lemon
- juice of 1 orange
- 7,5ml (1½ tsp) light soya sauce
- salt and freshly ground black
- pepper, to taste
- honey, to taste
- 15ml (1 tbsp) olive oil
- 250ml (1 cup) onion, finely chopped
- 2 fat garlic cloves, finely chopped
- 5ml (1 tsp) fresh ginger, finely grated
- 7,5ml (1½ tsp) red curry paste
- 350g shelled and deveined raw prawns, chopped
- 30ml (2 tbsp) cake flour
- 12 spring roll pastry wrappers
- 250g fresh stir-fry vegetable mix
- 150g bean sprouts
- oil, for deep-frying
For the sauce, place all of the ingredients in a blender and purée until smooth. Season to taste and sweeten with honey.
For the spring roll filling, heat a pan over medium heat and add the oil and onions. Fry until the onions start to soften and become translucent, about 5 minutes. Stir in the garlic, ginger, red curry paste and prawns. Fry until the prawns are cooked and tender, 4 – 5 minutes. Season to taste.
Combine the cake flour with a little water to form a paste and set aside.
Lay a spring roll wrapper on a clean work surface. Add a spoonful of the prawn mixture to the centre of the pastry. Add a small handful of the raw vegetables and sprouts on top of the prawns and turn the bottom edge of the pastry over the filling. Fold in the left and right sides to ensure that the filling does not spill out on the sides. Roll up the spring roll almost to the top and brush the edge with flour paste to seal. Repeat the process with the remaining spring roll wrappers.
Heat the oil in a wok or deep-fryer until hot. Fry the spring rolls in batches until crisp and golden. Drain on paper towel and serve immediately with the persimmon dipping sauce on the side.
Cook's tip: If you prefer a spicier prawn filling, stir in a little more red curry paste.