Fire Cracker Prawns

Ingredients list for Fire Cracker Prawns

• 8 Prawns (kolambi/jhinga) peeled and deveined, with tails intact
• 1 tablespoon Red curry paste
• 1 teaspoon Fish sauce
• to taste Salt
• 8 Wonton wrappers
• as required Basil leaves
• 1 tablespoon Cornflour/ corn starch
• 2 tablespoons Peanuts roasted, chopped
• for deep-frying Oil

Method

1. Place prawns on their sides and cut two slits through the underbelly of each prawn: the first slit about half an inch from the head and the other about half an inch from the first slit. This will prevent the prawns from curling while cooking.
2. Mix together red curry paste, fish sauce and salt in a shallow dish.
3. Add prawns and mix so that they are well coated with the paste. Cover and leave to marinate for half an hour.
4. Place a prawn, slit side down, on the wrapper, with the tail projecting from the folded end. Place one basil leaf over the prawn and put half teaspoon roasted chopped peanut. Fold the bottom corner over the other end of the prawn.
5. Fold the remaining sides of the wrapper over to make a tight roll.
6. Heat oil in a wok and deep-fry the prawns till golden brown and cooked through. Drain on absorbent paper.
7. Arrange them on a serving plate and serve hot.

Nutrition Info