These are very gnawish served with a little sweet and sour sauce. They are very simple to prepare, relying on only three ingredients. Crispy wontons are often very popular with children, as they aren't full of lots of spices like many Chinese dishes.
Portions: 24 Wontons
Preparation: 10 minute
Cooking: 10 minutes
- 24 tiger prawns, peeled
- 24 medium spring roll wrapper
- 2 eggs beaten
- Oil for deep frying
- Sweet and Sour Sauce
- Prawn Wontons: Remove the spring roll pastry from the freezer 30-60 minutes before using. Cover the pastry with a slightly damp tea towel (to prevent them drying). Place one spring roll sheet out on a work top. Place a prawn in the centre of the pastry, diagonally. Dampen the edges of the pastry with the egg. Fold the pastry in half so as to create a triangle sealing in the prawn. Press the edges together. Fold over the longest length of the triangle with the prawn in the centre over twice, so that you have a small triangle at the top. Brush a little egg 2.5 -3cm along either side of the length of either side of the pastry. Fold 2.5-3cm up towards the triangle, pressing them down to seal (see diagram). Set aside while you repeat this with the rest of the prawns.
- To Cook: Heat some oil in a deep fryer or wok to 180°C-190°C. Cook three or four wontons at a time until crispy and golden brown (around 2 minutes) remove them from the oil and drain on kitchen paper. Keep the wontons warm in a warm oven while you cook the rest.
- To Serve: Serve with a bowl of sweet and sour sauce.