Spring rolls with tiger prawns and pointed cabbage
500 g raw tiger shrimp
1 fresh red chilli
1 tbsp. sesame oil
2 cloves garlic, finely chopped
1.5 cm freshly grated ginger
1 tbsp. soy sauce
1 tbsp. rice vinegar
1 handful fresh coriander
spring roll sheets 15 cm x 15 cm (2 sheets per. roll)
½ l neutral oil for frying
Remove the shell, tail and intestine of the prawns. Chop the prawns roughly. Remove the seeds from the chilli and chop it finely. Chop the cabbage into thin strips. Roast the garlic, ginger, shrimps and chili pieces in the pan for 30 seconds at high heat. Add the cabbage, soy and rice vinegar, and stir-fry over high heat for 30 seconds. Set aside and let it cool. Mix fresh chopped coriander.
Place two sheets of dough on top of each other. Place the filling diagonally on the sheets between two peaks. Fold the two ends over the filling and roll it. Add a little water at the edge to fix the sheet .
Heat the oil in a saucepan. The oil is hot when bubbles emerge around the end of a match! Fry the spring rolls two at a time, until they are golden brown. Let them drip on fat absorbent paper.
Serve with sweet chili sauce and maybe a mixed green salad with lots of fresh herbs. Here are used: