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Cube Salad with Prawn & Cheese Rolls

Ingredients for 4 portions

Per portion: 1567 kJ / 374 kcal

For the lemon mayonnaise sauce

For the mustard soy sauce

For the spring rolls

  • 8 spring roll pastry wrappers
  • 80 g cheese (cream cheese can also be used)
  • 280 g cooked prawns (without shell)         
  • a few drops of Kikkoman naturally brewed soy sauce 
  • 15 g plain flour                   
  • 30 ml water
  • oil                              
  • 1 bunch of coriander (or parsley)
  • cube salad
  • 3 small potatoes
  • 1 tomato
  • 8 cm cucumber
  • ½ avocado
  • 1 tbsp. milk

Preparation

Preparation time: 45 mins

Boil the potatoes, drain and leave to cool. Wash the tomato and cucumber, remove the cores and chop into small cubes. Then chop the avocado flesh and cooked potatoes into small cubes.

Put all the ingredients for the lemon mayonnaise in a bowl and mix well. In another bowl, combine together all the ingredients for the mustard soy sauce and mix well.

Stir the flour and the water thoroughly. This will be used as the ‘glue’ to stick together the spring rolls.

Cut the cheese into small cubes. Chop the prawns into small pieces and season with a few drops of naturally brewed soy sauce. Put approx. 35 g chopped prawns and the cheese cubes in a thin line along the centre of each pastry piece. Roll the pastry up into a narrow roll and stick the end together with the flour and water mixture.

Heat up the oil in a pan to approx. 170℃ and fry the prawn rolls until crispy. Thin a small quantity of the lemon mayonnaise with milk to make the dressing and add it to the cube salad ingredients.

Put the cube salad with two prawn and cheese rolls on a plate and garnish with the two sauces (lemon mayonnaise and mustard soy sauce). Garnish with coriander.