Shrimp Spring Roll

* recipe adopted from justonecook

Ingredients:

Fresh Shrimps - remove head and shell but keep tail intact. Remove intestines too.

Spring Roll Wrapper

Negi (long spring onion) - thin slices

Japanese cooking sake

Sea salt

Miso paste of your choice but choose one which is not salty (optional, can omit)

Thai sweet and spicy sauce (optional)

Glue:
1 tsp flour mix with 1 tsp water

How to Make:

1. After remove head and shell of prawns and cleaning up intestines, you now have to tend to the tail. Press tail flat down on chopping board and use tip of knife to cut some away. So the tail when pressed can become butterfly like. You can also remove some excess water during this process.

2. Make a couple of slits diagonally on the underside of the shrimp.

3. Hold the shrimp with both hands and straighten it as s much as possible in order to get the shape as straight as possible.

4.  Marinate shrimps with sake and salt.

5. Cut the spring roll wrapper from square shape into 2 triangles in the middle.

6. Spoon some miso paste right across the middle of the triangle wrapper, then place one straightened shrimp on top of the miso paste, with the tail of the shrimp being outside of the wrapper. Then place some sliced negi on top of shrimp.

7. Pull one side of the wrapper to the other side. Wrap roll up.

8. Upon the end, use finger tip to apply the self-made glue on the wrapper to "seal" it.

9. Heat up a pot with oil then deep fried until both sides are golden. Drain oil on a tray and use kitchen towel to remove excess oil before serving.

You can serve like this direct or with some Thai  sweet and spicy sauce. Enjoy together with your fav champagne or white wine!