FRIED STUFFED PRAWNS IN
SHREDDED CRISPY WONTON

 

Difficulty:

  Challenging

Preparation Time:

  40min

Total Cooking Time:

  10min


Makes 12 fried stuffed prawns

15 wonton pastries, 12 large raw prawns, 200g raw prawn meat, 4 spring onions - very finely chopped, 50g pork fat - finely chopped, 1 egg white, 1/2 cup cornflour, salt and pepper - to taste, 1 egg - lightly beaten, oil for deep frying

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THE STEPS


1.

Using a very sharp paring knife, thinly shred the wonton pastries. Peel the prawns, leaving the tails intact. Discard the heads. Using the tip of a small sharp knife, pull out the dark vein. Cut a shallow incision along the inside of the prawn.

2.

Combine the prawn meat, spring onions and pork fat on a chopping board. Using a large sharp knife, chop the mixture until very smooth. Alternatively, roughly chop in a food processor. Place the mixture in a bowl and add the egg white, 3 teaspoons of the cornflour, salt and pepper and mix together very well with your fingertips.

3.

Using a knife, spread about 1 tblspoon of the prawn mixture along each prawn, pressing as much mixture as possible into the pocket. With wet hands, press any remaining mixture around the prawn. Coat each prawn in the remaining cornflour, lightly dip in egg, then loosely sprinkle with wonton shreds, pressing very firmly.

4.

Heat 3-4cm oil in a wok or pan, add the prawns in batches and cook for 4min or until golden brown. Drain on paper towels and serve immediately.

Note: The prawns can be cleaned and filled with stuffing up to a day in advance. Store in the refrigerator. Coat the prawns with shredded wonton just before frying. Pork far is available in the refrigerator section of Asian supermarkets.
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If you have any inquiries on this recipe, please contact
our North South chef at enquiry@wontonpastry.com


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