Paper Wrapped Prawns: A Tasty and Easy-to-Make Seafood Dish – Seaco Online
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Paper Wrapped Prawns: A Tasty and Easy-to-Make Seafood Dish

If you're looking for a tasty and unique finger food to serve at your next gathering, consider trying paper-wrapped prawns. This Chinese dish features prawns that are seasoned with lime juice and oyster sauce, wrapped in delicate rice paper, and fried until they are crispy and light. The addition of sesame oil to the vegetable oil gives the prawns a nutty fragrance that is sure to impress your guests.

A plate of paper-wrapped prawns sits on a wooden table, surrounded by lemon wedges and garnished with fresh herbs

Preparing the prawns for paper wrapping can be a delicate process, but with a few tips and tricks, you can ensure that your prawns turn out perfectly every time. Once the prawns are wrapped in the rice paper, they can be cooked in a matter of minutes, making them a quick and easy appetizer option. Serve them with a sweet and savory chili sauce for a delicious flavor combination.

Key Takeaways

  • Paper-wrapped prawns are a tasty and unique finger food that are sure to impress your guests.
  • Preparing the prawns for paper wrapping can be a delicate process, but with practice, you can perfect the technique.
  • Serve the prawns with a sweet and savory chili sauce for a delicious flavor combination.

Preparing the Prawns

Prawns being wrapped in paper for cooking

Selecting Fresh Prawns

When selecting prawns, make sure they are fresh and have a pleasant ocean smell. Look for prawns that are firm to the touch and have a shiny shell. Avoid prawns that have a slimy texture or a strong ammonia smell as they may be spoiled.

Cleaning and Marinating

To clean the prawns, remove the head and shell, leaving the tail intact. Rinse the prawns under cold water and pat them dry with a paper towel. Season the prawns with a pinch of salt, black pepper, and minced garlic. Marinate the prawns for at least 30 minutes to allow the flavours to develop.

Wrapping Techniques

To wrap the prawns, place a lettuce leaf and a few coriander leaves on a rice paper wrapper. Add a marinated prawn on top of the leaves and wrap the rice paper around the prawn tightly, tucking in the sides as you roll. Repeat the process with the remaining prawns.

When wrapping the prawns, be gentle with the rice paper as it is delicate and can tear easily. If the rice paper becomes too dry, dip it in warm water for a few seconds to soften it.

Cooking and Serving

Prawns being wrapped in paper, placed on a sizzling grill, then served on a plate with garnish

Frying in Oil

To cook paper-wrapped prawns, you need to heat up some oil in a deep frying pan or wok. The oil should be hot enough to make the prawns sizzle when you place them in the pan. You can use any oil for frying, but vegetable oil or peanut oil work best because they have a high smoke point. This means that they can withstand high temperatures without burning.

Once the oil is hot, carefully place the paper-wrapped prawns into the pan. Fry them for 2-3 minutes until the paper turns golden brown and crispy. Be careful not to overcrowd the pan, as this can cause the temperature of the oil to drop and make the prawns greasy.

Dipping Sauces

Paper-wrapped prawns taste delicious on their own, but dipping sauces can take them to the next level. You can use a variety of dipping sauces to complement the flavours of the prawns. Some popular options include soy sauce, oyster sauce, sesame oil, lime juice, and sugar.

To make a simple dipping sauce, mix together some soy sauce, oyster sauce, sesame oil, and a squeeze of lime juice. Add a pinch of sugar to balance out the flavours. Adjust the quantities to suit your taste.

Presentation Tips

When it comes to serving paper-wrapped prawns, presentation is key. You can serve them as a starter or as part of a main meal. To make them look extra special, you can garnish them with some fresh herbs, such as coriander or parsley.

You can also serve them on a bed of lettuce leaves or on a platter with some sliced cucumber and carrot. This adds colour and texture to the dish and makes it more visually appealing.

Frequently Asked Questions

A stack of paper-wrapped prawns sits on a counter, with a "Frequently Asked Questions" label

What's the best way to make paper wrapped prawns at home?

The best way to make paper wrapped prawns at home is to start by selecting fresh prawns and wrapping them tightly in rice paper. You can add some seasoning to give it a flavourful taste. Then, deep fry the wrapped prawns in oil until they turn golden brown. You can also add some sesame oil for a nutty fragrance.

Can you suggest an easy method for preparing paper wrapped prawns?

Yes, an easy method for preparing paper wrapped prawns is to season the prawns with lime juice and oyster sauce. Then, wrap them in pastry and immediately fry them to make them superbly crisp and light. You can add some sesame oil to the vegetable oil to give a nutty fragrance.

How do you wrap prawns in paper for Chinese-style cooking?

To wrap prawns in paper for Chinese-style cooking, start by selecting fresh prawns and seasoning them with your preferred spices. Then, wrap them tightly in rice paper, making sure to tuck in the sides. Finally, deep fry the wrapped prawns in oil until they turn golden brown.

What's the trick to keeping prawns juicy when cooking them?

The trick to keeping prawns juicy when cooking them is to avoid overcooking them. Prawns cook quickly, and overcooking them can make them dry and tough. You can also marinate them in a mixture of spices and oil to keep them juicy and flavourful.

Is it possible to cook paper wrapped prawns in the oven?

Yes, it is possible to cook paper wrapped prawns in the oven. Preheat your oven to 200°C, place the wrapped prawns on a baking sheet, and bake for 10-12 minutes or until they turn golden brown.

What's the difference between rice paper and wafer paper for wrapping prawns?

Rice paper is made from rice flour, water, and salt and is commonly used in Asian cuisine. It is thin and translucent and becomes soft when soaked in water. Wafer paper, on the other hand, is made from potato starch, vegetable oil, and water and is commonly used in baking. It is thicker and more opaque than rice paper. When wrapping prawns, it's best to use rice paper as it is more pliable and easier to work with.