Prawn roll

Prawn Roll

A prawn roll is a type of seafood dish that originated from Asian cuisine, particularly in regions such as China, Japan, and Southeast Asia. It is a popular dish in various forms of Asian cuisine, including Chinese cuisine, Japanese cuisine, and Vietnamese cuisine. The dish typically consists of prawns that are wrapped in a pastry or rice paper, then deep-fried or steamed.

History

The prawn roll has its roots in Asian cuisine, with variations of the dish found in different regions. In China, the prawn roll is often served as a part of Dim sum, a style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on a small plate. In Japan, prawn rolls are commonly found in sushi restaurants, where they are known as Ebi Tempura Roll.

Preparation

The preparation of a prawn roll begins with the selection of fresh prawns. The prawns are then peeled, deveined, and marinated in a mixture of soy sauce, garlic, and ginger. The marinated prawns are then wrapped in a thin layer of pastry or rice paper. The rolls are then deep-fried until golden brown, or steamed, depending on the specific recipe or regional variation. Some versions of the prawn roll may also include additional ingredients, such as vegetables, noodles, or spices.

Serving

Prawn rolls are typically served as an appetizer or a snack. They are often accompanied by a variety of dipping sauces, such as sweet and sour sauce, soy sauce, or chili sauce. In some regions, prawn rolls are also served as a part of a larger meal, often alongside other seafood dishes.

Variations

There are numerous variations of the prawn roll, reflecting the diverse culinary traditions of Asia. For example, in Vietnamese cuisine, a version of the prawn roll known as Gỏi cuốn or spring roll is popular. This version is typically served cold and includes additional ingredients such as lettuce, mint, and vermicelli noodles.

See also

• Spring roll
• Egg roll
• Dim sum
• Sushi