fried shrimp wraps

Tempura Prawn Wraps

23/10/2017 0 Comments

There is just something satisfying about a fresh, crunchy, easy-to-make lunch!

These wraps, filled with crunchy tempura prawns and a homemade dressing is super easy to make and will impress any guest!

Time: 30 minutes

Serves: 5-6 people

Difficulty: Easy

What you’ll need:

  • 500g crumbed prawn tails (you can make your own, here is a recipe. However the frozen “Breco Seafoods” ones I used were really good and I found them at Checkers)
  • Approximately 500 – 700 ml cooking oil, for frying (your oil should be at least 2-3cm deep)
  • 1 mini cabbage (washed and sliced in strips)
  • 1 medium red onion (thinly sliced)
  • Feta (you can use any, but the Herbed feta from Simonsberg is affordable and adds a really good taste)
  • Spices – I used a mix of: Fish spice; garlic spice; salt/pepper; paprika
  • 1 lemon
  • 6 large wraps Prawn wraps; tempura shrimp wraps
For the sauce:
  • 2 Tablespoons sweet-chili sauce
  • 2 Tablespoons Mayonaise
  • 1 teaspoon hot sauce (I used Nando’s mild peri-peri sauce, because I’m a lightweight)
  • 2 table spoons water
  • Spices: 1/2 teaspoon dried chili flakes; garlic salt; ground black pepper; salt (please adjust this to your taste! I can’t handle too much heat, so feel free to add more chili flakes or hot sauce)
  • Mix it all together and set aside for later.

What to do:

  • Heat your oil in a deep, thick based pot/pan, until it is very hot. (To test, drop a small amount of batter in, and if it starts frying and bubbling it’s ready. Or measure the temperature: 190-210°C)
  • While the oil is heating, wash and slice your cabbage; slice your onions and cook in butter/oil until translucent (it shouldn’t be brown, although if it is don’t stress, it’ll still taste great!)
  • Take your frozen prawn apart, or if you are making yours from scratch, get them ready!
  • Once your oil is hot enough for frying, drop your prawns in. I do about 5 at a time. Don’t turn down your heat, as the frozen prawn will cool it down a bit.
  • When they are nice and golden brown (approximately 5-7min), scoop them out with a slotted spoon, and place on paper towels. Repeat until all your prawn is cooked.
  • Squeeze your lemon juice over the cooked prawns, and spice with your mix of spices. Shake them around to make sure they are all covered and ready to enjoy. (this is where I usually sneak one to “test”)
  • I heat the wraps right at the end, so they don’t harden. If you have a few to do, you can start them when your last batch of prawns go in.

Now assemble your wraps!

  • I place the cabbage and onions in the middle; then lay the prawns on top (3-4 per wrap, no need to be suinig)
  • Drizzle some sauce/dressing over and add your feta.
  • Season with salt and pepper to taste (however I didn’t find this to be necessary)
  • Close from the bottom and then the sides, so nothing spills out when you take a bite.
  • Voilla! Ready to enjoy

Serve with fresh Gin and Tonic, or a light white wine.




Noeline Phillips

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