Ingredients

The following ingredients have 12 Servings
  • 12 wonton wrappers
  • 350 g prawns deveined frozen peeled raw tails intact
  • 1 tbs olive oil
  • 4 garlic cloves crushed large
  • 4 tbs lemon juice
  • 1 pinch salt *to taste
  • 2 cups coleslaw
  • 2 tbs whole-egg mayonnaise
  • 1 tsp sesame oil
  • 2 tbs lemon juice
  • 1 spring onion sliced *to garnish
  • 1 bowl sweet chilli sauce *to serve

Instruction

  • Preheat oven to 176C. Spray a standard muffin tin with cooking oil spray. Line each muffin hole with a wonton wrapper, lightly pressing down into the sides and walls off each muffin hole to form them into cups. Lightly spray wrappers with additional cooking spray and bake for 10-15 minutes, or until golden and crispy. Transfer cups to a cooling rack, allow to cool and set aside.
  • While cups are cooling, prepare prawns: Wash prawns and thoroughly pat dry with paper towel. Set 12 whole prawns aside, and slice the remaining prawns, discarding tail.
  • Heat oil in a medium-sized pan over medium heat. Add the sliced prawns to the pan with 2/3 of the crushed garlic, 2/3 of the lemon juice and salt. Fry for about 5 minutes or until prawns have changed in colour and are cooked through. Transfer to a bowl and add the remaining whole prawns to the pan with the remaining garlic and lemon juice; season with salt. Fry on each side until cooked through. Transfer to a separate plate and set aside.
  • Add the coleslaw mix, mayonnaise, sesame oil and lemon juice to the bowl with the sliced prawns, mixing all of the ingredients through until combined. Season with extra salt if needed and extra lemon juice (about 1 tablespoon).
  • Spoon the coleslaw filling into each wonton cup with one whole shrimp on top to garnish/decorate. Sprinkle with spring onion slices; serve with lemon wedges and sweet chilli sauce.