Prawn and Edamame Triangles

Golden triangles filled with juicy prawn and edamame!  The texture of crispy skin and soft edamame are so great…

I just wanted to use up the leftover spring roll sheets, and it turned out to be a great midday snack.  It’ll also go well with beer, I believe.  You can also use gyoza skin or wonton skin, instead of spring roll sheet.

The shelled edamame (called “muki-edamame”) can be found at some Asian grocery shops.

<Prawn and Edamame triangles>

• 4 spring roll sheets
• 180g prawn
• 1/4 cup edamame, shelled
• 1/2 tsp soy sauce
• 1/4 tsp minced ginger
• plain flour + water
• oil to fry

1. Thaw the prawn and edamame, if they are frozen.
2. Chop up the prawn finely.
3. Mix the prawn, edamame, ginger and soy sauce in a mixing bowl.  Season with salt and white pepper.
4. Cut the spring roll sheets into four squares each.  You should have 16 small square sheets.
5. Spoon the prawn mixture on the sheets.  Wet the 2 side edges with flour water, and firmly press to close the edges.
6. Heat the oil to 180 ℃.  Deep-fry the triangles until golden.

Serve with a dipping sauce (soy sauce + chilli oil) or as it is.