Light Bites Recipes - Firecrackers Recipe

Ingredients

• 16 large, raw king prawns (jumbo shrimp), heads and shells removed but tails left on

• 5ml/1 tsp red curry paste

• 15ml/1 tbsp fish sauce

• 16 small wonton wrappers, about 8cm/3 1/4in square, thawed if frozen

• 16 fine egg noodles, soaked in water until soft

• oil, for deep-frying

Makes 16

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Method:

1. Place the prawns on their sides and cut two slits through the underbelly of each, one about 1 cm/1/2in from the head end and the other about 1 cm/1/2in from the first cut, cutting across the prawn. This will. prevent the prawns from curling when cooked.

2. Mix the curry paste with the fish sauce in a shallow dish. Add the prawns and turn them in the mixture until they are well coated. Cover and leave to marinate for 10 minutes. 

3. Place a wonton wrapper on the work surface at an angle so that it forms a diamond shape, then fold the top corner over so that the point is in the centre.

4. Place a prawn, slits down, on the wrapper; with the tail projecting from the folded end, then fold the bottom corner over the other end of the prawn.

5. Fold each side of the wrapper over in turn to make a tightly folded roll. Tie a noodle in a bow around the roll and set it aside. Repeat with the remaining prawns and wrappers.

6. Heat the oil in a wok to 190°C/375°F or until a cube of bread, added to the oil, browns in 40 seconds. Fry the prawns, a few at a time, for 5-8 minutes, until golden brown and cooked through.

7. Drain well on kitchen paper and keep hot while you cook the remaining batches.

Note: It's easy to see how these snacks got their name. They whiz round the wok like rockets, and when you take a bite, they explode with flavor.