"jzfredricks" > wrote in message
...
> Hi all,
>
> just wondering if anyone had any thought to help me 'perfect' this
> recipe?
>
> I had them at a restaurant on the weekend and they were wonderful.
> I'll do my best to describe them;
>
> basically a de-shelled prawn (except for the tail), wrapped in a
> single basil leaf (roughly in the centre of the entire thing)(about
> 1/3 or 1/4 of it had basil coverage) , then wrapped in (what was
> described as) a 'spring roll wrapper', then deep fried, then *very*
> (about 3 or 4 flakes of sea salt, no more) lightly sprinkled with
> salt.
>
> The prawn taste was dominant. Not too salty, not to bland. It was just
> right. I assume that's a matter of getting good prawns and not over
> cooking them.
>
> The wrapper was mainly about texture, as it didn't have too strong a
> taste.
>
> The basil was not overpowering, as I thought it might be.
>
> So, my questions are these;
>
> 1) what oil would you cook these in? There was no oil taste at all.
> 2) what 'spring roll wrappers' would you use? home made or just shop
> purchased? If so, what type?
>
> and lastly;
>
> 3) think of any improvements? I was thinking of serving them with a
> lime aioli.
>
> thanks in advance
>
> jack

Jack,
check out epicurious.com ...there is a recipe for 'tropical spring rolls
with chile sauce' that sounds similar to what you describe, and the sauce is
delicious. I follow the recipe except I add a little grated carrot and
occasionally a little coconut to the spring roll.
HTH,
Beth