Deep-Fried Shrimp

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INGREDIENTS:

80 grams shrimp

50 grams ground pork

40 grams purple potatoes

4 sheets spring roll wrappers

2 stalks chives

1 clove garlic, minced

30 grams coriander

1/2 tablespoon fish sauce

2 pinches salt

Pepper

Chili sauce

Oil for frying

METHOD:

Peel the potatoes and cut into 5mm chunks.

Lightly boil the chives and cut in half.

Peel, devein and mince the shrimp.
In a bowl, combine shrimp, pork, potatoes, coriander, fish sauce, salt and pepper and mix well to combine.

Cut out a circle by placing a bowl on top of the spring roll wrapper.

Place a spoonful of mixture into the center of the spring roll wrapper and wrap it up into a bundle.
Secure and tie with chives.

Deep-fry in hot oil (180 degrees C) until golden brown and crispy.
Serve with chili sauce.

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