Prawn and coriander wanton rolls with sweet chilli sauce

29 03 2011

These prawn and coriander wanton rolls are deceptively simple to make but your guests will think you have been slaving in the kitchen for hours on end.

The trick to keeping this simple is to buy the wanton wrappers as opposed to struggling along making your own, there are very few things that really aren’t worth the effort of making myself but these pretty much top that list.

This recipe works best if you get decent sized prawns such as king prawns or tiger prawns but if you can only find the tiny ones than you can always mince them and mix the coriander into the mixture.

 

Ingredients:

1 pack of wanton wrappers

1lb king pranws/tiger prawns

Bunch of coriander

1 red bell pepper

2 eggs

Salt and pepper

Method:

Shell and clean the prawns before butterflying them down the centre, place the prawns to one side and season with a small pinch of salt and black pepper

Beat together the 2 eggs with about 1 tsp of milk to form an egg wash

Place 1 piece of prawn and 1 coriander leaf onto the center of each wanton wrapper, I like to add a slice of chilli to each wrapper as well but this is completely optional.

Brush the edges of the wanton wrapper with the egg wash and either roll up or fold into little triangles.

Fry in hot oil until the wanton wrappers are golden brown and crispy -about 2 or 3 minutes, drain on kitchen paper and serve whilst piping hot.

 

Sweet Chilli Dipping Sauce:

There are plenty of good quality sweet chilli sauces that you can buy from the supermarket these days however I still prefer to make my own.

Ingredients:

4 serrano chillies, minced

4 Thai (birds eye) chillies, finely chopped

1 cup Sugar

1/2 cup Water

1/2 cup Rice vinegar

2 tablespoons Finely Minced Garlic

1/2 teaspoon Sweet paprika

1 teaspoon Salt

1 tablespoon Thai fish sauce

1 tablespoon Fresh lime or lemon juice

Method:
Remove stems from peppers and prepare as specified either mincing or chopping

In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low.

Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.

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Potted shrimp

7 12 2010

Potted shrimp are one of my favourite indulgences; sweet brown shrimp set in spicy mace infused butter…. delicious, if not really the best thing for your waist line.

I guess you could make great big tureens of potted shrimp and dole it out to people but that just seems somehow uncivilised, half the fun is in having your own little individual pot to dip into as you wish.

The best thing to serve with these shrimp is either delicious fresh brown bread or hot crispy toast that the butter will just ooze into

Ingredients:

1lb brown shrimp

8 oz. unsalted butter

2 tsp mace

1/2 tsp cayenne pepper

Method:

Shell and de-vein the shrimp, you might want to ask your fish monger to do this for you or buy them already prepared.

Chop half of the shrimp quite finely, mix in the whole shrimp and add the mace.

Melt 6 oz. of the butter in a pan, once all the butter has melted stir in the shrimp allowing it to absorb most of the butter.

Add in the cayenne pepper, stir and pour into ramekins.

Melt the remaining 2 oz of butter and pour over the top of the shrimp to seal.

Allow to cool for at least 20 minutes before popping into the fridge for at least 3 hours, preferably 12.








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