recipes

crispy prawns with cucumber dipping sauce

• ½ cup coriander (cilantro) leaves
• 12 large green (raw) prawns (shrimp), peeled with tails intact
• 6 gow gee wrappers, halved
• vegetable oil, for shallow-frying
• 1 cup (80g) bean sprouts
• 1 cup coriander (cilantro) leaves, extra, to serve

cucumber dipping sauce

• 1 small red chilli, seeds removed and chopped
• 1 cucumber, peeled and chopped
• 1 tablespoon white wine vinegar
• 1 teaspoon caster (superfine) sugar
• ¼ cup (35g) roasted peanuts, chopped

To make the cucumber dipping sauce, place the chilli, cucumber, vinegar, sugar and peanuts in a small bowl and mix well to combine. Set aside.
   Place a coriander leaf on each prawn and wrap with half a wonton wrapper. Cover the base of a medium non-stick frying pan with oil and heat over high heat. Add the prawns and cook for 2−3 minutes each side or until cooked through. Drain on absorbent paper. Place the prawns, bean sprouts and extra coriander in a bowl and toss to combine. Divide the prawn mixture between bowls and serve with the dipping sauce. Serves 4.