Thursday, February 1, 2007

WONTON WRAPPED PRAWNS

Karena lagi musim dingin, makanya si udang dikasih selimut dulu biar hangat, baru disantap..., resep aslinya memakai sistem goreng, tapi prakteknya aku masak menggunakan oven ( ceritanya...biar nggak banyak nyerep minyak), jadi setelah udang direndam dengan air jeruk, tiriskan, beri garam dan merica sedikit, lalu aku selimuti si udang dengan wonton (spring roll), lem dengan cornstrach, olesi bagian atas wonton dengan kuning telur, taruh di loyang yang udah disemprot cooking spray, masuk oven, setelah kekuningan, angkat, sajikan. ya... beda-beda dikit nggak apalah yang penting suami suka.

INGREDIENTS :
  • 24 raw medium prawns (shrimp)
  • 1 teaspoon cornflour (cornstarch)
  • 24 won ton wrappers
  • oil for deep frying
  • ½ cup (125 ml) sweet chilli sauce
  • 1 tablespoon lime juice

INSTRUCTIONS :

Peel the prawns, leaving the tails intact. Pull out the dark vein from each back, starting at the head end.
Mix the cornflour with 1 teaspoon water in a small bowl. Fold each won ton wrapper in half to form a triangle. Cover them with a tea towel while you are working, to prevent them drying out. Wrap each prawn in a wrapper, leaving the tail exposed. Seal at the end by brushing on a little of the cornflour mixture, then pressing gently. Spread the wrapped prawns on a baking tray, cover with plastic wrap and refrigerate for 20 minutes.
Fill a deep heavy based saucepan one third full of oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds. Cook the prawns in batches for 1 ½ minutes each batch, or until crisp, golden and cooked through. The cooking time may very depending on the size of the prawns. Determine the correct time by cooking one prawn and testing it before continuing. Remove the prawns from the oil and drain on crumpled paper towels.Stir the sweet chilli sauce and lime juice together in a small bowl. Serve with the Prawns.

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