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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Not just so named because they look like little fireworks but also because their contents explode in the mouth. don't remember where i found this recipe. Ingredients:
16 large raw king prawns , heads and shells removed but tails left on |
1tsp red curry paste |
1tsp thai fish sauce |
16 small wanton wrappers |
16 fine egg noodles |
oil, for deep frying |
Directions:
1. place the prawns on their sides and cut two slits through the underbelly of each, one about 1/2 inch from the head and the other about 1/2 inch from the first cut, cutting across the prawn. This will prevent the prawns from curling when cooked.
2. mix the curry paste with the fish sauce in a shallow dish.
3. add the prawns and turn them in the mixture until they are well coated.
4. cover and leave for 10 mins.
5. soak the noodles in a boil of boiling water for 3 mins until softened, drain and refresh under cold running water.
6. place a wonton wrapper on the work surface at an angle so in forms a diamond shape.
7. fold the top corner of the wonton wrapper over so that it points to the middle.
8. place the prawn slits down on the wrapper, with the tail sticking out of the folded end.
9. fold each side of the wrapper over the prawn to make a neatly folded wrap.
10. tie a noodle in a bow around the wrap.
11. repeat with remaining prawns
12. fry the prawns a few at a time for 5 mins until golden brown and cooked through.
13. drain well and serve.
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