500g raw prawns, shelled and deveined
2 each egg whites
2 tbsp vegetable oil
salt, to taste
pepper, to taste
1 tsp sesame oil
30 each round won ton wrappers, thawed if frozen
lettuce, finely shredded
carrot, finely shredded
Chop the prawns until they coarsely minced and put into a bowl.
Lightly whisk together the egg whites, oil, salt and pepper and then add to the chopped prawns. Use a whisk to combine the mixture at first, and then use a rubber spatula to ensure that the prawns are thoroughly combined with the egg white mixture.
Form into a ball in the bowl, cover with cling film and then refrigerate for an hour.
When you’re ready to fill and shape the dumplings, prepare your workstation with a small bowl of water to wet your fingers, a tray covered with greaseproof paper, and the dumpling wrappers loosely wrapped in cling film or covered with a damp paper towel.
Take one wrapper at a time and place 1 tablespoon of the prawn mixture into the centre of the dumpling wrapper. Dip your finger into the bowl of water and run it around along the edge of half the wrapper. Carefully fold over the dumpling and press the centre together firmly, and then gently pleat the wet-side of the dumpling wrapper from the centre outwards, and then repeat on the other side. You will generally end up 3-4 pleats on each side. Make sure that the dumpling is tightly sealed. If you are not comfortable with pleating, you can just firmly press the edges together.
Repeat this step until you’ve used all the mixture, ensuring that if it is taking you a little while to cover the dumplings with a damp towel to prevent them from drying out. Once all the dumplings are made, cover with cling film and refrigerate for 10-20 minutes to help them firm up. The dumplings can be frozen at this stage if they are not going to be eaten all at once. Freeze on a tray for 2-3 hours, and then place into an air tight container for up to 6 months.
Pre-heat your fryer to 180°c and then test your oil with a cube of bread. If the bread floats to the top and is golden brown in a few seconds, then you know your oil is ready. Fry the dumplings in batches of 4-6, depending on the size of your fryer, for 1-2 minutes on each side until they are golden brown. Drain onto kitchen paper to help remove the excess oil, and then repeat for all the dumplings.
Serve with salad cream in a dish on the side, and with the lettuce and carrot salad.