Yield: Makes 10 sticks
Active time: 15 minutes
Total time: 30 minutes (includes pastry baking and filling preparation time)
The technique: It’s almost as easy as spreading jam on bread.
The payoff: The ultimate Asian beer snack.
Tip: If long and thin isn’t quite to your liking, try forming the pastry into a loose knot before frying.
2 Tbs Prawn paste (Hae Ko/Petis Udang)
1 Tbs Fish sauce
1 tsp Chilli powder
10 sheets Spring Home Spring Roll Pastry (8.5”)
100g Dried shrimp floss (Hae Bee Hiam)
White sesame seeds
1 Egg white
For the sweet fish sauce
Mix the sugar, prawn paste, fish sauce and chili powder together in a small bowl, set aside.
Spread the sweet fish sauce on the spring roll pastry. Spread dried shrimp floss across one edge of the pastry. Roll the pastry to form a long stick.
Brush the spring roll pasty with egg white and coat with white sesame seeds.
Fry the spring roll over medium heat until it turns golden yellow. Remove from heat and serve.