Amanda Laird: Prawn, cashew and coriander spring parcels

Prawn, cashew and coriander spring parcels. Picture / Babiche Martens

Makes about 20

250g prawn meat
100g toasted cashew nuts
2 spring onions, sliced
1/2 cup fresh coriander leaves
2 tsp caster sugar
1 Tbsp fish sauce
1 egg white
1 packet spring roll pastry (small if available)

Chilli and sesame dipping sauce

1/2 cup sweet chilli sauce
1 clove garlic, finely chopped
2 tsp sesame oil
Juice of one lemon
1 Tbsp boiling water

1. A food processor can be used to combine the ingredients or it can be done by hand if a chunkier texture is preferred. The first seven ingredients need to be combined and left to rest while the papers are being prepared.

2. Have a small bowl of water nearby. On a dry surface lay one sheet of pastry at a time. Place a spoonful of mixture at the edge nearest to you and then carefully fold the sides over. Moisten edges of pastry with a little water then fold to form a parcel. Continue to use up all of the mixture. Remaining pastry can be frozen.

3. Heat oil in a fry pan and shallow fry until golden, drain on paper towels. For dipping sauce, gently combine all ingredients.