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.