Goong Hom Pha (Prawns In Blankets)

• 500 g. prawns in shells (or 250 g. frozen, defrosted & uncooked, jumbo prawns)
• 3 tbsp oyster sauce
• 2 pinches salt
• 2 pinches sugar
• 2 tbsp minced fresh garlic
• 1/2 tbsp garlic powder (optional)
• 1/4 cup fresh coriander, finely chopped
• 1/2 tsp ground white or black pepper
• 1 roll fresh filo pastry (to make approx 20-25 square 8x8 inches squares)
• 2 egg yolks
• 4 cups vegetable oil (fresh/good quality)
• sweet and sour Thai chili sauce, to serve

1. 1. Remove prawns' shells and the veins, clean and pat dry.
2. 2. Marinate prawns with oyster sauce, salt, sugar, fresh garlic, garlic powder (if using), coriander and white pepper. Set aside for 10-15 minutes.
3. 3. Cut filo pastry (a few layers) into equally sized rectangular strips until you have one strip for each prawn.
4. 4. Lay a strip of wrapper on a work surface with the short edge facing you. Lay a marinated prawn on top. Starting at the lower end, use both hands to roll wrapper around prawn, rolling tightly until you reach the top edge. Brush seam with egg yolk and seal. Repeat the process with remaining prawns and wrappers.
5. 5. In a frying pan or small wok, heat the oil over medium high heat. When the oil is hot, add prawns in small batches, stirring to cook them evenly until golden brown.
6. 6. Remove from oil and drain on absorbent paper towels. Serve whilst warm with sweet and sour Thai chili sauce to dip in. Do not re-heat.
7. Note: it's important that the oil is hot enough for deep frying, otherwise the food will absorb all the oil, making the prawn wrappers too oily/heavy.

prawns, oyster sauce, salt, sugar, fresh garlic, garlic, fresh coriander, ground white, roll, egg yolks, vegetable oil, sweet

Taken from www.epicurious.com/recipes/member/views/goong-hom-pha-prawns-in-blankets-51289991 (may not work)