Wonton-Wrapped Lemongrass Prawns
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.