• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Advertise
  • Issues
  • About
  • Competitions
  • Calendar
  • Contact Us
  • Facebook
  • Instagram
  • Twitter
  • Linkedin

DUO Magazine

Go to Category
  • HOME
  • Style
  • Health
  • Home + Travel
  • Community
  • Business
  • Arts + Events
  • Food + Drink
  • Seen
Home|Food + Drink|RECIPE: Thai prawn & ginger rolls with Nan Jim

Food + Drink

RECIPE: Thai prawn & ginger rolls with Nan Jim


 

 

Matt Merrin, JAM Chef/Owner

JAM
1 Palmer Street, South Townsville Q
07 4721 4900
www.jamcorner.com.au


INGREDIENTS

PRAWN ROLLS
300gm prawn meat
20gm peeled ginger, diced
1 spring onion, finely sliced
1 medium red chilli, sliced
1 pack Bean curd sheets (Happy brand)
   cut into 18cm x 25cm pieces
1/8 bunch coriander, finely sliced
1/8 bunch Thai basil, finely sliced 
30ml sesame oil 
Salt and pepper
1 tablespoon corn flour 
2 limes to serve

NAM JIM DRESSING
1 large red chilli, seeded and chopped
1 clove garlic, chopped
1/2 bunch coriander, finely chopped
4 teaspoons chopped ginger
2 tablespoons shaved palm sugar
2 tablespoons fish sauce
1 lime, zest and juice
100ml coconut oil

METHOD

FOR THE DRESSING 
Combine all ingredients into a food processor and process until smooth, set aside

FOR THE PRAWN ROLLS
In a food processor blitz the ginger, chilli and spring onion.

Add the prawns and process for a few seconds only to keep the prawns quite chunky. 

Place the prawn mixture into a bowl, fold through the herbs and 20ml of the sesame oil, season with a pinch of salt and pepper. 

Place the mix into a piping bag with a large plain nozzle. 

Mix the corn flour with a few drops of water together. 

Lay out the bean curd sheets.

Pipe out ¼ of the mix towards the bottom end of the sheet leaving an inch from each side. Fold the sides in neatly, then roll up until you reach one inch from the top. Brush the top of the sheet with little cornflower slurry and finish rolling. Repeat with the other three rolls.

Preheat the oven to 180 degrees.

Brush the rolls with the remaining sesame oil and bake for 8 minutes, the rolls should feel firm and crispy.

March 13, 2017
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Email this to someone
email

Primary Sidebar

logo
Finally, a women's lifestyle magazine that covers all of North Queensland. Now in its thirteenth year, DUO is the elegant bi-monthly publication that features exclusive and insightful interviews with the amazing women of our region as well as the latest in home design, style and fashion, dining and recipes, travel and the arts.
  • Facebook
  • Instagram
  • Twitter
  • Linkedin

Read It

Newsletter

  • This field is for validation purposes and should be left unchanged.
© 2022 DUO Magazine
  • Disclaimer
  • Privacy Policy
Web Design by iCreate