Crisp Fried Shrimp

Succulent shrimp wrapped in wonton skins, then deep-fried, make a lasting impression on the fussiest of guests…

Ready

• 500g (1lb 2oz) Tiger Prawns, peeled and de-veined, tails intact

Marinade

• 2 Cloves Garlic, finely chopped
• 30ml (2Tbs) Oil

Wonton Wrappers

• 1 Large Egg, lightly beaten
• Chives or Spring Onion Greens

Set

• Large bowl
• Wok
• Heated platter for serving (optional)

Go

1. Peel and de-vein the prawns, leaving the tails intact. Place the prawns in a bowl with the combined oil and garlic, and allow to marinate for 2 hours.
2. Place the chives or spring onion greens in a bowl and pour boiling water to cover. Allow to soften for 2 minutes. Drain.
3. Place a wonton wrapper on the work surface and brush the edges with egg. Place a prawn diagonally on the wrapper and fold the wrapper around the prawn with the overlap on the abdomen of the prawn.
4. Take a chive or spring onion green and tie it securely around the “waist” of the prawn. Snip off the excess. Repeat with the remaining prawns.
5. Heat a wok half-filled with oil to 375°F, and deep fry the prawns for 2-3 minutes until crisp and golden. Serve on a heated platter with the dipping sauce of your choice.