Chinese Dumplings, Prawn Toast and Crispy Prawns

Get ready to fry, steam, and crunch your way through these irresistible prawn dishes! Prawn Dumplings – bite sized flavoursome snacks perfect with sauce to dip into. Crispy Prawn Toast, king prawns on bread fried until golden and topped with sesame and Kataifi-Wrapped Crispy Prawns – crispy, juicy, and totally addictive! James used Poons sauces!

Ingredients

Chinese Dumplings

24 wonton wrappers
Water
Veg oil for frying

For the Filling:

300g minced prawn
1 egg white
Small bunch coriander
Splash soy sauce

To serve:

Poon’s Chilli Vinegar Dressing
Poon’s Soy Sauce

Prawn Toast

4 slices white bread
300g raw king prawns, peeled
1 egg white
Splash of Poon’s Soy Sauce
50g sesame seeds

Crispy Prawns

200g kataifi pastry
8 large prawns, body shelled, head on
Poon’s Soy Sauce
Poon’s Chilli Vinegar Dressing

Method

Print Recipe

Chinese dumplings

Mix together the prawn egg coriander and soy, spoon into the centre of the wonton wrappers brush with water and seal.
Place the dumplings into a steamer and steam for 5 minutes.

Prawn Toast

Put the prawns soy and egg white into a mini food processor and blitz until smooth, season.
Spread over the slices of bread and cover the prawn filling in a layer of sesame seeds.
Shallow fry for 2 minutes, flip over cook until crisp.
Drain onto kitchen paper and cut into triangles.

Crispy Prawns

Heat a deep fat fryer until hot
Wrap the katafi around the large prawns and deep fry until golden.
Drain on kitchen paper and season.
Serve with Poon’s Soy Sauce and Chilli Vinegar Dressing.