Dim Sum and Snacks Recipes - Stuffed Prawns in Crispy Won Ton

Ingredients

• 15 won ton wrappers

• 12 large raw prawns

• 200 g raw prawn meat

• 4 spring onions, very finely chopped

• 50 g pork fat, finely chopped

• 1 egg white

• 1/2 cup corn-flour

• salt and pepper, to taste

• 1 egg, lightly beaten

• oil, for deep frying

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Method:

1. Using a very sharp paring knife, thinly shred the won ton wrappers. Peel the prawns, leaving the tails intact. Discard the heads. Using the tip of a small sharp knife, pull out the dark vein. Cut a shallow incision along the inside of the prawn.

2. Combine the prawn meat, spring onions and pork fat on a chopping board. Using a large sharp knife, chop the mixture until very smooth. (Alternatively, roughly chop in a food processor.) Place the mixture in a bowl and add the egg white, 3 teaspoons of the corn flour, salt and pepper and mix together very well with your fingertips.

3. Using a knife, spread about 1 tablespoon of the prawn mixture along each prawn, pressing as much mixture as possible into the pocket. With wet hands, press any remaining mixture around the prawn. Coat each prawn in the remaining corn flour, lightly dip in egg, then loosely sprinkle with won ton shreds, pressing very firmly.

4. Heat 3-4 cm oil in a wok or pan, add the prawns in batches and cook for 4 minutes or until golden brown. Drain on paper towels and serve immediately.

Note: The prawns can be cleaned and filled with stuffing up to a day in advance. Store in the refrigerator. Coat the prawns with shredded won ton just before frying. Pork fat is available in the refrigerator section of Asian supermarkets.