Spring Leek and Prawn RollsTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 5 minutes
Cooking time: 3 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:320.8 kcal
Proteins:15.2 g
Fats:2.1 g
Carbohydrate:74.7 g
Fibers:10.4 g
Sugar:0 g
Cholesterol:0 mg
Sodium:35 mg
Calcium:360 mg
Energy:421 kcal
Proteins:20 g
Fats:2.8 g
Carbohydrate:98 g
Fibers:13.6 g
Sugar:0 g
Cholesterol:0 mg
Sodium:45.9 mg
Calcium:472.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
fresh or frozen prawns or shrimp
3
spring leeks
soy sauce
cocktail picks
METHOD
- Cut off the tops of the leaves and rinse the leeks quickly under cold water.
- Separate each leek leaf. Blanch for 3 minutes in boiling water.
- Drain the leaves and spread out on a work surface. Roll each prawn in a leek leaf and fasten with a small wooden pick.
- Steam the rolls in a bamboo steamer for 8 minutes or microwave for 2 minutes. Serve with soy sauce.
CHEF'S NOTES
Uses
Serve the spring leek rolls as tapas
Or serve them on a skewer to accompany poached or steamed fish.
Hint
Use spring leek leaves instead of nori to make your sushi. They cook very quickly because the fibers are very thin and tender.
