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1. In a mixing bowl combine the lime, ginger, garlic, chilli & coriander.
2. De-vein the prawns and add to the marinade, leave to marinade for 20 min's.
3. Remove some of the marinade from the prawns and set aside.
4. Cut spring roll pastry into 1½ cm strips and brush with egg white. Starting at the tail of the prawn wrap the pastry around the prawn, overlapping the pastry by half.
5. For the dipping sauce combine the rice wine vinegar and sugar in a small saucepan, bring to the boil and cook for 2 to 3 minutes. Add the reserved marinade and cook for another minute. It is ready to use, pour into serving bowl.
6. Heat the vegetable oil to 180° and deep-fry the prawns until golden brown.
Great starter or if you serve more with a fresh salad it makes a lovely lunch.
Everything needs to be cooked to order, the prawns should not be marinated for more than half an hour.
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