½ tbsp turmeric powder
½ tsp Cock Brand shrimp paste
4 tbsp sugar
¼ tbsp salt
1 ½ tbsp Cock Brand tamarind paste, mixed with ¼ cup water, squeezed and stained
200 g BDMP dried prawns/shrimps, soaked and finely pounded
60 g garlic, peeled and thinly sliced
120 g shallots, peeled and thinly sliced
1 tsp Coconut Tree Brand frozen chop lemon grass
25 pieces Little Chef Brand frozen spring roll skin, small
Cooking oil for deep-frying

To prepare the filling:

1. Mix turmeric powder and shrimp paste together to form a fine paste.
2. Add sugar, salt, tamarind water and dried shrimps to the spice paste, mix and set aside.
3. Add cooking oil to a heated wok. When oil is hot, fry shallots and garlic until lightly golden brown. Set aside.
4. With the same oil, fry the spice paste over low heat. Stir constantly.
5. Mix the shallot/Garlic with the spice paste and fry for one more minute. Transfer to a tray to cool.

To make prawn rolls:

1. Place 1 spring roll skin on the plate and scoop 1 tsp filling onto it. Roll, wrap and seal the open end with the flour and water mixture. Repeat with the remaining skins and filling.
2. Heat up the deep-frying oil in a wok or deep-fry machine. Deep fry the rolls until golden brown.
3. Transfer onto a kitchen towel to soak up excess oil.