createCrisp 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
- 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.
- Place the chives or spring onion greens in a bowl and pour boiling water to cover. Allow to soften for 2 minutes. Drain.
- 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.
- 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.
- 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.
This is a great recipe… and boy… I love the video. It’s awesome, and really helpful. Can we have more please?
I am definitely going to try this one. One question though… what oil would you suggest is best for the marinade?
In China they would use peanut oil, only for the reason of availability. Our equivalent to peanut oil is sunflower oil - it also imparts no added taste to the food. It would be interesting, however to try roasted white sesame oil, which imparts a really nutty flavor & aroma. A point to note is that the oil here is used for 2 reasons - 1) to carry the garlic flavor to the shrimp and keep it there, 2) so that the shrimp and the wonton skin remain independent in movement during cooking - preventing the skin from tearing should the shrimp curl slightly.
