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Prawns in pastry recipe

Posted in : Recipes on by : Liao Chou

Prawns in pastry recipe

(Goong hom sabai)


   The name literally means “prawns with a sash”, representing the sash traditionally worn by thai woman on formal occasions. The pasty wrapping takes a bit of practice; don’t forget to leave the prawn tail outside the pastry when you begin to roll it up.



    8 uncooked king prawns, shelled

    1 tablespoon soy sauce

    1 teaspoon caster sugar

    1/4 teaspoon ground white peper

    6 spring roll sheets (25 x 25 cm/10 x 10 in)

    1 egg yolk, beaten

    500 ml (18 fl oz) vegetable oil



    6 uncooked prawns

    1/4 teaspoon ground white pepper

    1/2 teaspoon caster sugar

    1/2 tablespoon soy sauce



Using a sharp knife, score the king prawns diagonally towards the tail on both sides and horizontally underneath. This will prevent then from curling up as they cook. Mix the soy sauce, caster sugar and white pepper in a bowl and add the prawns to marinate.

Using a blender, mix the paste ingredients together until very fine and set aside.

Cut the spring roll sheets in half diagonally, cutting a slice off one corner and placing that at the centre of the sheet. Spread on teaspoon of paste over the pastry piece in the center (this forms an extra layer to prevent moisture seeping through the pastry) then lay a king prawn on the sheet with the tail outside and roll up tightly, enfolding the prawn. Seal the edges with beaten egg yolk. Repeat with all the prawns. Heat the vegetable oil and deep-fry the rolls for 10 minutes. Drain on kitchen paper. Serve plain or on a bed of crispy-fried noodles and chopped chilli as shown.


Serve 8

Preparation and cooking time: 35 minutes

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