芒果蝦雲吞 (PRAWN AND MANGO WANTAN) Ingredients :-
200g medium-large prawns, shelled but with tailes left on
1 stalk spring onion, finely sliced
½ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon corn flour
1 ripe but firm mango, peeled and cut into 0.5cm slices
1 pack square or round wantan wrappers
2 cups oil for frying
Sauce
½ cup bottled Thai chilli sauce
1 tablespoon freshly squeezed lime juice
1 tablespoon finely chopped coriander leaves
1. Place prawn in a bowl and add spring onion, salt, pepper and corn flour. Mix well and set aside 5 minutes.
2. Place wantan wrapper in the palm of your hand and place 2 slices of mango diagonally in the middle of the wrapper. Place a prawn in between the mango slices and bring up two corners of the wrapper towards the centre, somewhat enclosing the prawn and mango. Press wrapper gently to seal. Repeat this using another wrapper so that there is a double layer.
3. Heat oil in a pan or wok over medium heat. Test by dropping a small piece of wantan wrapper into the oil - if it sizzles, the oil is ready. Slip wrapped prawns into the hot oil, cooking for about 3 minutes per side or until wrappers are crisp and golden brown. Avoid over-crowding pan - fry only 4-5 pieces at a time.
4. Remove wantan from oil, holding each one above the pan with a pair of tongs or chopsticks to allow as much oil as possible to drip back into the pan. Drain well on kitchen paper.
5. Serve hot, accompanied with the chilli sauce, made by stirring the sauce, lime juice and coriander together.
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