- 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
- 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.