PRAWN & MANGO SPRING ROLLS

Serves

6

Ingredients

• 1 fresh mango, pureed

• 2 tablespoons chopped water chestnuts

• 2 tablespoons fresh coriander leaves

• 1 tablespoon soy sauce

• 1 tablespoon Trident Stir-Fry Oyster Sauce

• ½ teaspoon salt

• ½ teaspoon white pepper

• Peanut oil, to deep fry

• 500g green prawns, peeled & deveined

• 1 packet spring roll wrappers, 22cm x 22cm

• 1 egg white mixed with a tablespoon cornflour, to seal spring rolls

• 150ml tub Trident Sweet Chilli Dipping Sauce, to serve

Instructions:

• Mix all ingredients together in a bowl, except for the prawns, spring roll wrappers, egg and cornflour and the Trident Sweet Chilli Dipping Sauce.

• Place 4 large green prawns and some of the sauce mixture on a spring roll wrapper. Roll to make an envelope shape and seal edges with the egg white and cornflour mixture. Roll in a second spring roll wrapper and seal again to guarantee crispness.

• Repeat until all ingredients have been used.

• Deep fry in your wok with peanut oil.

• Cut each spring roll in half and serve with Trident Sweet Chilli Dipping Sauce.