Crispy Wanton Skin Prawn Fritter

Wanton Skin Prawn Fritter.jpg

150 g prawns – shelled and deveined
2 tbsp chopped chinese chives (kucai)
150 g fish paste
3 shallots – sliced thinly
1/2 tsp Knorr Seasoning powder
1 tsp sesame oil
1 tsp corn flour
1/2 tsp oil
1/2 egg white
(Bash prawns with a knife and roughly chop. Season with salt, pepper and mix well. Then add in all the remaining ingredients. Mixed well and place in the fridge for about 20 minutes).

15 medium/large prawns – peeled, leaving the tail intact.
Wonton Skin – cut into small strips (using a knife or scissors)
(mixed the wonton skin with breadcrumbs in a flat tray).

200 g All purpose flour – shifted
1/4 tsp turmeric powder
1 tsp salt
Water (enough to make a fairly thick paste)
(combine flour, turmeric powder and salt into a mixing bowl. Add water and mix it with a spoon to make a fairly thick mixture.  Add in fish, prawn paste, kucai and shallots. Mix and combine well.

1) With oiled hand, take a heaped tbsp of prawn paste, shape the paste around the body of the prawn (leaving the tail uncovered), pressing it tightly to coat the prawn evenly. Roll the prawn in the breadcrumbs mixture creating a thick coating of crumbs and wonton skin around the prawn paste.
2) Heat enough oil with a few drops of sesame oil in a wok on low medium heat till hot. Add the prawns in batches and deep fry for 2-3 minutes or until crisp and cooked through.
3) Drained and serve hot with tangy and sweet sauce or mayonnaise.

Wonton Soup (Money Bag)

wonton soup
100 g minced chicken meat
100 g minced prawns
11/2 tbsp mashed tau kwa
1 tbsp minced mushroom
wontan skin (square)
2 bunches chye sim – cut into 3 sections

Seasoning Ingredients
1/2 tsp light soy sauce
1/2 tsp each – salt & sugar
1/4 tsp pepper
1 tsp corn flour

2 stalks sping onion – shredded roughly (to tie the wonton)

Stock Ingredients
1200 ml chicken stock (boil with ikan billis, chicken bones and fresh shitake mushroom)
Salt and pepper to taste
1 tbsp wolfberry
1 tsp sesame oil

1) Mix meats, prawns, mushrooms, mashed tau kwa with egg white and seasoning ingredients and set aside for 30 minutes.
2) Put a teaspoon of the mixture in the centre of each wonton skin and dampen the edges with water. Fold in halfway to form a triangle. Pleat the edges towards the centre and tie the wonton with a piece of spring onion string. (money bag).
3) Steam wonton in rapidly boiling water for 8 minutes. Remove and place in a deep soup bowl. Scald the chye sim in boiling water for 1 minute. Drain and arrange around the side of the bowl.
4) Bring stock ingredients to a boil. Pour over wontons and vegetables and serve hot.