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Morecambe Bay Shrimp and Tamarind Spring Rolls

Flavorful shrimp spring rolls filled with aromatics, deep-fried until golden, served with zesty lime dipping sauce and peanut vinaigrette.

SeafoodAppetiserDeep-FriedShrimpThai-Style
Estimated Nutrition
Calories
545.1
kcal / serving
2180.4 kcal total
Carbs
39.6g
per serving
158.4 g total
Fat
33.2g
per serving
132.8 g total
Protein
22.2g
per serving
88.6 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
portion
Palm Sugar
to taste, or brown sugar
1
tsp
Palm Sugar
or brown sugar
40
g
Brown Sugar
CondimentsSauces
0.5
tsp
Tamarind Paste
1
tbsp
Dark Soy Sauce
3
tbsp
Fish Sauce
nam pla
1
tbsp
Fish Sauce
nam pla
Dairy
1
piece
Egg
free-range, beaten
GrainsCereals
1
packet
Spring Roll Wrappers
Liquids
1
tbsp
Sake
5
tbsp
Lime Juice
125
ml
Lime Juice
NutsSeeds
1
stick
Lemongrass
crushed and finely chopped
2
cm
Galangal
finely chopped, or root ginger
1
tbsp
Coriander
fresh, finely chopped
0.5
tsp
White Pepper
freshly ground
2
cloves
Garlic
crushed
2
tbsp
Mint
fresh, roughly chopped
2
tbsp
Coriander
fresh, roughly chopped
40
g
Peanuts
crushed, roasted, roughly chopped
OilsFats
500
ml
Groundnut Oil
for deep-frying
0.5
tsp
Chilli Oil
Seafood
250
g
Brown Shrimps
Vegetables
75
g
Beansprouts
chopped
1
piece
Chilli
hot, seeds removed, finely chopped
2
cm
Ginger
fresh, peeled, finely chopped
2
piece
Chillies
seeds removed, finely chopped
110
g
Watercress

Method

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