Prawn Wontons

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I have always loved what we call “Nibbles Night” in our house, lots of plates of finger food to pick and choose. I try to make as much of it as possible gluten free so sticky sausages, latkes with gravadlax, Yorkshire puddings with horseradish and steak toppings, wedges, Cajun prawns, the list goes on!

One of the boys loves these little parcels so occasionally I make him a  batch as a wee treat.

Not particularly authentic but apparently very tasty, I buy the wonton wrappers and then just make the filling and fry them. Not healthy but a yummy occasional treat!

Makes 36 wontons.

Ingredients

250g raw prawn meat, chopped up

2 spring onions, trimmed, halved lengthwise and finely chopped

20-30 fresh coriander leaves, cut finely

1 large garlic clove, grated

1 small piece of ginger, similar size to the garlic, peeled and grated

2 teaspoons soy sauce

37 wonton wrappers

1 egg, beaten

vegetable oil to fry in

Method

Line a plate with baking parchment/paper, this will stop your prepared wontons from sticking to the plate.

Put your oil on to heat while you prepare the wontons.

In a bowl, combine the prawns, spring onions, coriander, garlic, ginger and soy sauce, mix well.

Take a wonton wrapper and brush the egg around the edges.

Now, place a small amount of the prawn mix in the centre.

Draw opposite sides of the square together and repeat. Squeeze them together firmly.

Now, firmly, twist from above the filling upwards.

Place on the prepared weight and continue until they are all finished.

Cut the leftover wrapper into a few strips.

To test if your oil is hot enough drop a strip of wonton wrapper into the oil. Once it’s hot enough the strip should immediately rise to the surface and begin to bubble.

In small batches fry the wontons until they are golden, drain on kitchen towel roll and serve hot.

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