Ingredients

• 250g/9oz brown shrimps
• 75g/3oz beansprouts
• chopped
• 1 stick lemongrass
• crushed and finely chopped
• 2cm/1in piece galangal
• finely chopped (root ginger may be used if galangal is unavailable)
• ½ tsp tamarind paste
• 1 tbsp dark soy sauce
• 1 tbsp sake
• 1 hot chilli
• seeds removed
• finely chopped
• 1 tbsp finely chopped fresh coriander
• ½ tsp freshly ground white pepper
• palm sugar (brown sugar may be used if palm sugar is unavailable)
• to taste
• 1 packet spring roll wrappers
• 1 free-range egg
• beaten
• groundnut oil
• for deep-frying
• 2 garlic cloves
• crushed
• 1 x 2cm/1in piece fresh ginger
• peeled
• finely chopped
• 2 chillies
• seeds removed
• finely chopped
• 1 tsp palm sugar (brown sugar may be used if palm sugar is unavailable)
• 5 tbsp lime juice
• 3 tbsp fish sauce (nam pla)
• 125ml/4½fl oz lime juice
• 40g/1½oz brown sugar
• 1 tbsp fish sauce (nam pla)
• ½ tsp chilli oil
• 2 tbsp fresh mint
• roughly chopped
• 2 tbsp fresh coriander
• roughly chopped
• 40g/1½oz crushed roasted peanuts
• roughly chopped
• 110g/4oz watercress

Directions

• For the spring rolls
• place the shrimps
• beansprouts
• lemongrass and galangal into a bowl and mix well.
• Place the tamarind paste
• soy sauce and sake into a clean bowl and whisk to combine. Add to the shrimp mixture and stir to combine.
• Add the chilli
• coriander and white pepper to the shrimp mixture and stir well. Check the balance of flavours
• you have control over how sharp this dish tastes - if the mixture tastes too sharp add a bit of palm sugar.
• Brush a spring roll wrapper with the beaten egg. Place a quantity of the shrimp mixture into the middle of the wrap and roll up like a cigar
• tucking the ends in
• making sure that it is sealed totally. Repeat this process with the remaining spring roll wrappers and shrimp mixture.
• Fill a deep
• heavy-bottomed pan half-full with groundnut oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
• Carefully add the spring rolls in batches of three or four and deep-fry until golden brown and hot inside.
• For the lime dipping sauce
• place the garlic
• ginger
• chillies and palm sugar into a pestle and mortar and grind to a paste. Add the lime juice and fish sauce
• then transfer to a clean bowl and mix well.
• For the peanut and lime vinaigrette
• place all of the ingredients into a bowl and mix well.
• To serve
• place a small handful of watercress onto plates. Place three or four spring rolls on top and serve the dipping sauces alongside.