Fried Prawn Wanton. My-My! Such a fab kinda crunch and munch right? I know. Fried stuffs especially on the whole? You tell me. In fact, when these wanton skin parcel filled with prawns came out from my wok, a few actually went missing immediately. Not anywhere far, but our tummy tucking actually. By themselves, or when dipped into chilli sauce prior to having a ball of a time and as many as we want till all the fried prawn wanton are over and done, perhaps within a short while, what a delight. How do we make these prawn wantons? I think I have already alerted you. In fact in my previous recipes as well (Hong Kong Wonton Noodle Soup & Chicken Wanton Soup) and this latest variety is sort of the cousin of the previous Fried Shrimp Wanton. Only that, the tedious thing for me when prawns are a concern (Mee Goreng Udang, Hokkien Hae Mee, Mongolian Prawns, Goan Prawn Curry, Butter Prawns & Prawn Coconut Milk)? The peeling and cleaning, especially the time taken pulling out the veins. Otherwise, all is fine with prawns though I must say we are not the biggest fans of prawns (Sichuan Prawns & Chinese Prawn Fritters). Of course, there is always the once a while and these Fried Prawn Wanton, trust me, are super yummy, super crunchy and super beautifully plated up.
8 wanton skin
10 medium size prawns - de-vein, remove shells and chop
1/2 carrot - remove skin and chop/thinly sliced
3 sprigs kucai/chives - slice thinly
1 sprig spring onion - chop
1/2 tbsp ginger paste
1 tsp cornflour
Pepper and salt for taste
Oil for frying
Combine/mix all ingredients together except for oil.
Divide equally into 8 portions.
Place in the centre of each wanton skin
Bring the corners of the skin together and nicely tuck/press together ( how to at chicken wanton)
Fry in batches and serve with chilli sauce.