Prawn Wontons and Salt and Pepper Squid
A yummy seafood lunch for those hot summer days.
12 wonton wrappers
2 Tbsp plum sauce
Vegetable oil, for deep-frying
600g small squid OR calamari, cleaned
¼ cup milk
3 eggwhites
½ cup plain flour
½ cup cornflour
2 Tbsp Szechuan seasoning
1 Tbsp cracked black peppercorns
1 tsp dried chilli flakes
2 tsp salt
Vegetable oil, for deep-frying
2 lemons, cut into wedges, to serve
Ingredients
12 large green king prawns12 wonton wrappers
2 Tbsp plum sauce
Vegetable oil, for deep-frying
600g small squid OR calamari, cleaned
¼ cup milk
3 eggwhites
½ cup plain flour
½ cup cornflour
2 Tbsp Szechuan seasoning
1 Tbsp cracked black peppercorns
1 tsp dried chilli flakes
2 tsp salt
Vegetable oil, for deep-frying
2 lemons, cut into wedges, to serve
Method
1. Peel prawns leaving tails on. Spread each wonton wrapper with plum sauce and wrap each prawn.
2. Fill a heavy-based pan to one-third with oil. When oil is hot, fry wontons for 3-4 minutes or till crisp. Serve with Salt and Pepper squid.Salt and pepper squid
3. Cut squid into small pieces and lightly score the inside with a sharp knife.
4. Put milk and eggwhites in a medium mixing bowl and whisk to combine. Put flours, Szechuan, peppercorns, chilli flakes and salt on a sheet of baking paper and toss to combine.
5. Dip prepared squid into milk mixture, then toss in the flour mixture. Shake off the excess.
6. Fill a medium heavy-based pan to one-third with vegetable oil. When the oil is hot, add the squid and fry for 3-4 minutes or until crisp and golden.
7. To serve, cut squares of greaseproof or suitable paper and roll to form cones. Use the cones to serve Salt and pepper squid and lemon wedges, and the Prawn wontons.
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