CR (Cook Report) that follows 1/8/09 CR

Feel so proud of myself that I just have to talk about what I did with the prawns caught last Saturday. I cooked the prawns in 2 different ways and they were all delicious! Really!

Remember the 'BEFORE'? Let's take a look first at the 'AFTER' photos...

Wasabi Prawns

Prawn Wontons

Believe me, my photography skills may be nothing to shout about but my cooking skills definitely can pass muster!

Want to try my recipes out? Here they are...

Wasabi Prawns

• 10 medium sized freshwater prawns
• 1 tsp salt
• 1 eggwhite
• 1/2 cup cornflour
• Approximately 1 cup oil for frying

• 2 tbs mayonnaise
• 1 tsp condensed milk
• 2 tsp wasabi paste/powder
• 1 tsp lime/lemon juice

1. Shell and de-vein prawns. (I chose to leave the tails on as I think it's prettier!)
2. Add salt and mix evenly. Set aside.
3. Combine the mayo, condensed milk, wasabi, lime juice and mix evenly. Set aside.
4. Dip prawns in egg white then roll in cornflour to coat.
5. Fry in hot oil till golden brown.
6. Drizzle the wasabi mixture over the prawns and serve immediately. OR
7. Serve wasabi mixture separately in a saucer.

Prawn Wontons

• 10 medium sized freshwater prawns
• 5 water chestnuts
• 1 tsp minced garlic
• 2 tbs chopped spring onion
• 1 tbs fish sauce OR 1 tsp salt
• 1/2 tsp pepper
• 1 tsp sesame oil
• 1 tsp chinese cooking wine (optional)
• 1 tsp cornflour
• 20 pcs wonton skin
• Approximately 1 cup oil for frying

1. Shell and de-vein prawns, chop roughly into small cubes.
2. Remove skin of water chestnuts and dice. (Note: Do not chop both above ingredients too fine, or the filling would have no crunch.)
3. Remove root part of spring onions and dice.
4. Marinate the prawn meat with the fish sauce/salt, pepper, sesame oil, wine and cornflour.
5. Add the garlic, spring onion and water chestnuts and mix evenly.
6. Scoop 1 tsp of filling and place in the middle of 1 pc of wonton skin. Brush the edges with a finger dipped in water, fold into a triangle and press to seal.
7. Fry in hot oil till wontons turn golden brown.
8. Serve immediately. (With Thai Sweet Chilli if desired!)

Let me know about your results if you decide to try my recipes!