Rice paper wrappers are available in some speciality shops and Asian supermarkets.
Filling can be prepared a day ahead. Wrap in rice paper several hours ahead.
ingredients
20 rice paper wrappers
3/4 pound raw prawn meat
1 1/2 inch piece fresh ginger, grated
2 cloves garlic, crushed
3 scallions, finely chopped
1 tablespoon rice flour
1 egg white, beaten
2 teaspoons sesame oil
2 tablespoons cornstarch
oil, for deep frying
2 tablespoons sesame seeds, toasted
plum sauce, for serving, optional
method
1. Place 4 rice paper wrappers on a work surface. Brush generously with water, then leave for 2 minutes, or until soft and pliable. Gently transfer to a plate (they may be stacked on top of each other at this stage). Repeat the brushing with the remaining wrappers, then cover with plastic wrap.
2. Finely chop the prawn meat and combine with the ginger, garlic, scallion, rice flour, egg white, sesame oil and some salt and pepper. Mix very well with your fingertips. Blend the cornstarch with 2 tablespoons water in a small bowl. Working with one wrapper at a time, spread one tablespoon of prawn mixture across the wrapper, just below the centre. Fold up the bottom section to encase the filling. Roll the wrapper over once, lightly pushing down to flatten out the filling. Fold in the sides and brush the edges with cornstarch mixture, then wrap to form a parcel. Put on double thickness paper towels and repeat with the remaining wrappers and filling.
3. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Add several parcels and cook for 4—5 minutes, or until golden brown. Remove with a slotted spoon or tongs, drain on crumpled paper towels and repeat with the remainder. Sprinkle with sesame seeds. Serve with plum sauce, if desired.
