Deep Fried Spring Rolls with Spicy Shrimps and Fruits With Hai's Instant Laksa Paste

Makes 12 Rolls
  • Preparation


50g dried shrimps, soak and chop ½ pack (about 120g) Hai’s Instant Laksa Paste ½ tbsp sugar 6 crab sticks, cut in half lengthwise 100g pineapple, peeled 100g rockmelon, peeled 12 sheets spring roll skin

To make spicy dried shrimps: Heat up wok, fry dried shrimps over low heat until fragrant. Add Hai’s Instant Laksa Paste and sugar, continue to fry until dry and fragrant. Dish out and set aside. Cut crab sticks, pineapple and rockmelon into strips of the same length. Pat dry with a kitchen towel. Place one each of crab stick, pineapple strip and rockmelon strip, and 1 tsp of spicy dried shrimps onto a sheet of spring roll skin. Roll up into a cylinder. Heat some oil to about 140ºC. Deep-fry spring rolls until golden brown. Remove and drain well.

By patting dry the crab sticks, pineapple and rockmelon, the spring rolls will not turn watery after deep-frying. • Don’t deep-fry spring rolls over high heat as they will get burnt. With a pair of tongs, hold the spring roll in the oil to deep-fry briefly to set the shape before you release the spring roll into the oil. This will prevent the skin from falling off.