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