Gold Purses: Serves: 6-8
4 oz minced raw prawns Spring onion fine diced ¼ t pepper
½ cup water chestnuts chopped 1 T oyster sauce 30-35 wonton sheets
Garlic clove fine diced ¼ t salt Peanut oil for frying
1. Combine the prawns, water chestnuts, garlic and spring onion in bowl. Mix in oyster sauce, salt and pepper. Spoon about ¼t of mixture into middle of wonton sheet
2. Gather up, squeezing the corners together to make a little purse. Place on tray. Continue until you have used up all the sheets and filling
3. Heat 2 inches of oil in wok or deep frying pan over a medium heat. Oil is ready when small piece of wonton sheet sizzles when dropped in. purses will burn if oil is too hot
4. Lower five pieces in the oil. After 2-3 minutes they will start to go hard. Lower another 4-5 purses in oil and fry together. Spoon oil over tops to cook. Deep fry for another 3-4 minutes until golden brown
5. Lift finished batches with slotted spoon and add more in their place. Drain on paper towels. Keep warm while deep frying the remaining purses.
6. Transfer to serving plate. Serve with chili sauce
Prawns in a blanket serves 4
12 lg. Raw prawns, peeled, deveined, tail intact 1½ T oyster sauce
1 T all purpose flour Sprinkle or white pepper
2 garlic cloves roughly chopped 12 spring roll sheets
3 coriander roots, finely chopped Peanut oil for frying
½” piece of ginger roughly sliced Chili sauce or plum sauce for dipping
1. Mix flour and 3 tablespoons water in small saucepan until smooth. Stir and cook over medium heat for 1-2 minutes or until thick, remove from heat
2. Using a pestle and mortar pound the garlic, coriander roots and ginger together
3. In a bowl, combine the garlic paste with the prawns, oyster sauce, pepper, and a pinch of salt. Cover with plastic wrap and marinate in the refrigerator for two hours turning occasionally
4. Place spring roll on work surface, keeping all remaining wraps in plastic to prevent from drying out. Fold the sheet in half, remove the prawn from marinade and place it on the sheet with the tail sticking out the top
5. Fold the bottom up and the sides in to tightly enclose the prawn. Seal the joints tightly with flour paste
6. Heat oil in wok over a medium heat. Oil is ready when piece of wrap sizzles when dropped in
7. Deep fry four prawns at a time for 3-4 minutes or until golden brown and crispy. Remove with slotted spoon and drain on paper towels
8. Keep warm while deep frying the rest, transfer to serving plate. Serve hot with chili sauce or plum sauce
