Prawn Pouches

Name: Prawn Pouches
Ingredients: 24 wonton wrappers (or samosa patties); 24 spring onions, shoots; oil (for deep frying); 1 12 cups prawns, shelled and deveined and washed thoroughly (300 g.); 10 button mushrooms, sliced; 3 spring onions, chopped fine; 1 stalk celery, chopped; 1 tablespoon soya sauce (black if avlbl); 2 tablespoons garlic paste; 2 tablespoons cilantro leaves, chopped; 1 tablespoon fish sauce (I don't use this); 2 teaspoons black pepper (10 g); 2 teaspoons cornflour (10 g); 1 teaspoon ginger paste (5g); 3 green chilies, chopped (you can tone this down if you so wish); salt

16 ingredients

7 steps

Ingredients

24 wonton wrappers (or samosa patties)
24 spring onions, shoots
oil (for deep frying)
1 12 cups prawns, shelled and deveined and washed thoroughly (300 g.)
10 button mushrooms, sliced
3 spring onions, chopped fine
1 stalk celery, chopped
1 tablespoon soya sauce (black if avlbl)
2 tablespoons garlic paste
2 tablespoons cilantro leaves, chopped
1 tablespoon fish sauce (I don't use this)
2 teaspoons black pepper (10 g)
2 teaspoons cornflour (10 g)
1 teaspoon ginger paste (5g)
3 green chilies, chopped (you can tone this down if you so wish)
salt

Directions

1

Filling: Mix all ingredients together.
2

Pouches: Make 24 portions of the filling mix and put one portion on each wonton wrap.
3

Bring the four corners together and press together so that it resembles a pouch.
4

Tie each one in a spring onions shoot and deep fry in a wok till done.
5

(They should be golden and crisp) Serve with hot and sweet sauce.
6

Hot and sweet sauce: Mix 1 kg sugar, 500 ml vinegar, 50 g red dry chillies crushed, and salt to taste and simmer over medium heat stirring continuosly till half the quantity.
7

Cool and serve.