Prawns in Blankets – Thai style

You can accompany these with any dip of your choice to be honest. But maybe my Thai one, or some Mango and passion fruit dip, or maybe even some Filipino Tuba Vinegar with chili as we did. Wow, now that really really worked together with my Prawns in blankets – Thai style.

You could add some chopped chili too if you wish to spice this up. I could not this day as it started out as lunch for my Amy, so no chili in this version of Prawns in blankets – Thai style.

This was enough for 5 prawns each – in to a large bowl add all of the following;

• 25 shelled and de-veined large prawns;
• finely chopped coriander root – about 5 roots in total;
• 5 finely chopped garlic cloves;
• 1 inch knob of finely chopped young ginger;
• 2 tablespoons of oyster sauce;
• 2 tablespoons of soy sauce; and
• 3 tablespoons of rice flour (or plain flour).

Mix all this up and then leave to stand for an hour or so. The flavours should have penetrated the prawns nicely in this time.

Take a packet of wanton wrappers and a glass of water. Place one wrapper on the chopping board, place a prawn (shrimp) and a little of the juice in the middle of the wrapper. Fold over one side of the wrapper, wet with a little of the water and then fold over the other side. The water should make it stick. Apply a little more water and then fold over the edges. Again it should all stick. Repeat 25 times.

You now need your wok filled to about 1/3 with cooking oil. Get that hot hot hot. Drop in the prawn parcels one at a time and make sure they do not stick to each other. Fry these for about 5 minutes until golden brown on the outside. Drain then with a slotted metal spoon and place on some kitchen roll to soak up any excess oil.

On to a serving plate with some of your chosen dip. Make sure to serve them piping hot, as they will be lovely and crispy.