ingredients
makes 24
30 won ton wrappers
24 large raw shrimps
14 ounce raw prawn meat
8 scallions, very finely chopped
2 ounce pork fat, finely chopped
2 egg whites
1 cup cornstarch
2 eggs, lightly beaten oil, for deep-frying
method
1. Using a very sharp knife, finely shred the won ton wrappers. Place on a plate and cover with a damp tea towel until required. Peel the shrimps, leaving the tails intact. Discard the heads. Using the tip of a small sharp knife, pull out the dark vein. Cut a shallow pocket along the inside of each prawn.
2. Combine the prawn meat, scallion and pork fat on a chopping board. Using a large sharp knife, chop the mixture until very smooth. (Alternatively, you can use a food processor.) Place the mixture in a bowl and add the egg white, 3 teaspoons of the cornstarch and a little salt and pepper and mix together well with your fingertips.
3. Using a knife, spread about 1 tablespoon of the prawn mixture along each prawn, pressing as much mixture as possible into the pocket. With wet hands, press any remaining mixture around the prawn. Coat the shrimps in the remaining cornstarch, lightly dip in egg, then loosely sprinkle with won ton shreds, pressing on very firmly.
4. Heat 1 1/2 inches oil in a wok or pan to 180°C (350°F). The oil is hot enough when a cube of bread dropped into the oil turns golden brown in 15 seconds. Add the shrimps in batches and cook for 4 minutes or until golden brown. Drain on crumpled paper towels and serve immediately.
more information
Pork fat is available in the refrigerator section of Asian supermarkets.
The shrimps can be cleaned and filled with stuffing up to a day in advance. Store in the refrigerator. Coat the shrimps with shredded won ton just before frying.
