Kingprawn Wontons

Ingredients

  • 250g peeled and deveined Eastern Kingprawns (leave tails on)
  • wonton patsy (from most Asian food suppliers)
  • 6 snow-peas (julienne)
  • 40g of chopped pickled ginger
  • salt and pepper

Method

  • Lay wonton pastries down onto a clean and dry bench
  • Place one prawn along the edge of each pastry and season with salt and pepper
  • Place a small amount of chopped pickled ginger onto prawn meat
  • Place a few strips of julienne snow peas beside the prawn taking care to not leave any hanging out past the pastry (these will burn if left)
  • Roll wonton pastry with the prawn, ginger and snow peas inside and wet the edge of the pastry with water to seal.
  • Deep fry in hot oil for 2-3 minutes until the pastry is crisp and depending on the size of the prawns, (they will continue to cook once removed from the oil)
  • Place onto a paper towel to remove excess oil.Try serving with a crispy noodle salad and a sweet chilli plum dipping sauce.
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