Won­ton-Wrapped Lemon­grass Prawns

New Idea - - New Food Idea -

Makes 20, Prep 20 mins, Cook 6 mins

20 large, raw king prawns (650g) 20 won­ton wrap­pers 1½ tblsps Gourmet Gar­den Lemon­grass Cold Blended Paste Vegetable oil, for deep fry­ing Chilli and lime may­on­naise Fresh co­rian­der leaves, to gar­nish (op­tional)

1 Peel prawns, leav­ing tails in­tact. Devein. 2 Spread ¼ tea­spoon of lemon­grass paste onto one won­ton wrap­per at a time. Place a prawn on one cor­ner of the wrap­per, with tail over­hang­ing. Fold op­po­site cor­ner over prawn. Roll up to en­close, fold­ing in the side op­po­site to the tail. Seal edge with wa­ter. 3 Heat enough oil in a wok over a medium to high heat to deep-fry, un­til hot. Add half the prawns. Fry for about 3 min­utes or un­til golden and prawns are cooked through. Re­move with slot­ted spoon. Drain on ab­sorbent kitchen pa­per. Re­peat with re­main­ing prawns. 4 Trans­fer to a plat­ter. Serve prawns with may­on­naise. Gar­nish with fresh co­rian­der.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.