Gorengan-Style Crispy Prawn Rolls Recipe | Marion's Kitchen

In a large bowl, combine the chopped prawns, kewpie mayonnaise, crispy chilli oil, sweet corn, flying fish roe, and black pepper. Mix everything together until well combined.

In a small bowl, mix the flour and water together until smooth. This will be use as a glue for the spring rolls.

Place a spring roll wrapper on a flat surface with a corner pointing toward you. Spoon about 4 tablespoons of the prawn mixture into the centre. Fold the bottom corner up over the filling, then fold in the sides and roll tightly and seal with your flour and water mixture, which acts as a glue. Repeat with the remaining wrappers and filling.

In a separate bowl, whisk together the flour, sparkling water, salt, black pepper, and garlic powder until smooth.

Fill a deep base pan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C, or when a wooden spoon dipped into the oil forms small bubbles). Dip each spring roll into the batter, allowing any excess to drip off, then carefully lower into the hot oil. Fry in batches for 3-4 minutes or until golden brown and crisp. Drain on a paper towel.

Serve the spring rolls hot with extra kewpie mayo or your favourite dipping sauce. Crunchy, spicy, creamy perfection!