Deep-fried prawns stuffed with water chestnuts and prawn mousse
For the stuffing
- 300g prawn meat
- 1 egg white
- 5 water chestnuts, finely chopped
- 2 tsp ginger, finely chopped
- salt and pepper
For the prawns
- 12 medium prawns, shelled, deveined with tails left on
- salt and pepper
- oil for deep frying
For the topping
- 2 tablespoons cornflour
- 1 egg, beaten
- 2 cups panko* or regular breadcrumbs
Although not strictly a Christmas dish, this Chinese dish pops up whenever there is a special occasion. It is perfect for multi-faith Malaysia as it crosses all religious taboos especially during the customary "open house" when friends and guests come to visit. A fantastic do-ahead starter, it is nothing more than deep-fried butterflied prawns topped with minced prawns and water chestnuts. They are often eaten with mayonnaise, chilli sauce, a soy dipping sauce and in some families, chutney.
Method
For the stuffing
Use the pulse action of a food processor to process
prawn meat and egg white until just combined - do not turn it into a
puree. Season prawns to taste with salt and pepper and add water
chestnuts and ginger. Pulse once to combine and chill well before
using. Alternatively, chop the prawns manually to a coarse paste and
transfer to a mixing bowl. Add rest of ingredients and mix well. To
test it is ready, pick a handful of prawn paste and slap it against the
bowl. It's ready when it is light and spongy. Divide paste into 12
portions.
For the prawns
Mould a portion onto the butterflied prawn leaving tail
exposed. Coat stuffed prawns in cornflour and dip briefly into beaten
egg. Dredge in breadcrumbs.
Deep fry in batches in clean oil at 175C until golden (about
3-5 minutes). Drain well on kitchen paper and serve with a dipping
sauce of your choice.
Serves 4-6
* Panko are Japanese breadcrumbs available from Asian grocers. Panko
give a lighter, crunchier result than Western crumbs. Substitute
day-old white breadcrumbs.
