Crispy seafood spring rolls

By Mary Winata

JAKARTA (JP): I would like to share this particular secret recipe with all of you who love seafood and fruit. This is how to make seafood spring rolls, which are a combination of shrimp and mild, sweet mango flesh.

If you want to spice it up a bit, dip it in chili sauce. Enjoy the fresh aroma of mango and lemon juice.

Seafood Spring Roll * 12 pcs spring roll wrapper * 1 tbsp corn flour blended with 2 tbsp water

For the filling: * 200 g shrimps * 1 tbsp baking soda * 1/4 tsp sugar * A pinch of salt and white pepper * 1 tsp soy sauce * 1/2 tsp sesame oil * 1 tsp corn flour * 1/2 egg white * 200 mango cubes

Mango sauce: * 1/2 tsp ground garlic * 1 tsp ground chili/chili sauce * 50 g mango flesh, ground * 1 tsp lemon juice * 1 tbsp sugar * 150 ml water * 1/2 tsp corn oil blended with 1 tbsp water

(Makes 6 servings) 1. To make the filling: combine shrimps and baking soda in a bowl, mix well. Set aside for 10 minutes, clean and dry them. 2. Combine shrimps with all ingredients except mango, keep in refrigerator for 4 hours. 3. Prepare pastry for one spring roll, add 1 tbsp of the filling, gently fold it and brush the edge with blended corn flour. 4. In a pan, heat cooking oil over medium heat and deep fry spring roll until golden brown. 5. Remove from heat and put on absorbent paper. Serve warm with mango sauce. 6. To make mango sauce: put all ingredients, except corn oil mixture, in a pan. Mix well and cook over a medium heat until simmering. Gently add in corn oil mixture, keep stirring until the sauce thickens. Pour the mixture on a sauce dish.

The writer is a Chinese cookbook writer and this recipe, which was originally titled Lumpia Seafood Mangga, is contained in her book Kreasi Dim Sum, published by PT Gramedia Pustaka Utama, Jakarta.