Spicy Prawns on Crispy Wontons is a recipe to impress your friends that’s simple to make, packed full of spicy heat and mouthwatering flavour. These Spicy Prawns on Crispy Wontons are a must have for your next dinner party.
Spring is juuuust around the corner in our home town of Adelaide, and we’re looking forward to brighter mornings and long days in the warm sun. Winter’s having one last laugh before it lets us go though, and today’s downpour has made for the perfect day to stay inside with the heater cranked and our stove ready to party!
But the good news is, when it comes to whipping up today’s recipe for Spicy Prawns on Crispy Wontons, it doesn’t matter a hoot what the weather is up to. All you need are a few simple ingredients + a few little tricks up your sleeve and you’ll be ready to rock and roll.
When we first started cooking together, we set ourselves a goal to cook something completely different every night. Not only would this stop us getting bored of cooking the same boring recipes all the time, but we knew we’d also learn a heap of new techniques and flavor combinations along the way.
This post first appeared over at Eazy Peazy Mealz where we’re contributors.
Our track record gave us six months of deliciously different meals and led us to this Spicy Prawns on Crispy Wontons, which is not only juicy, crispy and insanely delicious, but also helped us learn two key techniques:
1. How to peel, de-vein and butterfly prawns. You can use a shrimp deveiner and cleaner to help you out with this chore.
2. How to shallow fry wonton skins into delicious little appetiser holders
It’s amazing how nervous we were to try our hand at new techniques like these! But every time we tried something new, it was never as hard as we thought. As time and meal after delicious meal flew by, we became open to being bold with our cooking and even more excited to try new things.
So, what’s your scariest yet most rewarding cooking experience?
For the Seasoning:
- ¼ tsp black peppercorns
- ¼ tsp coriander seeds
- ¼ tsp sea salt flakes
- ¼ tsp chilli flakes
For the Wontons:
- 300 g uncooked medium to large prawns shelled and deveined
- 5 square wonton wrappers
- 1/2 cup peanut oil for shallow frying wontons and prawns
- 2 tsp peanut oil
- 1 clove garlic crushed
- 1 fresh small red chilli thinly sliced
- 1 tbsp sweet chilli sauce
- 2 tsp lime juice
- 1 spring onion thinly sliced
- Let's get started! Pop all your seasoning ingredients into a mortar and crush lightly with a pestle. Take in that gorgeous fragrance then set it aside for now.
- Next, butterfly each prawn by slicing gently down the back (not all the way through), then flatten each prawn slightly and set aside.
- Now slice each of your wonton wrappers in half. Heat the peanut oil in a small frying pan and shallow fry the wrappers in batches until deliciously golden brown. Remove from the pan and set aside on absorbent paper to drain.
- Shallow-fry the prawns in small batches for around 15 seconds each side or until the prawns start to change colour. Be careful of any spitting oil! Remove them from the pan and set aside on absorbent paper to drain.
- In a large wok or frypan, heat 2 tsp peanut oil, then stir-fry the garlic and chilli until aromatic. Pop in your cooked prawns, sweet chilli sauce and seasoning, and stir-fry until heated through. Remove from the heat and stir through the lime juice and spring onion.
- To serve, place a prawn or two on each crispy fried wonton wrapper, making sure to top with plenty of the chilli/garlic/lime/spring onion seasoning.