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Prawn and coriander parcels with chilli and lime dressing
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Prawn parcels with zesty chili-lime dressing for a sensational flavor.
Ingredients:
  • 300g frozen peeled green prawns, thawed, finely chopped
  • 1 tsp grated fresh ginger
  • 1 stem lemon grass, pale section only, finely chopped
  • 40.00 ml finely chopped fresh coriander
  • 48 fresh flour wonton wrappers
  • 125.00 ml fresh coriander leaves, extra
  • 125.00 ml fresh small mint leaves
  • 2 green shallots, ends trimmed, thinly sliced diagonally
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) water
  • 80ml (1/3 cup) mirin
  • 1 fresh red birdseye chilli, thinly sliced
  • 2 fresh makrut lime leaves, finely shredded
  • 42.00 gm fresh lime juice
  • 1 tsp minced chillies
Instructions:
  • In a medium bowl, mix together the prawn, ginger, lemongrass, and chopped coriander. Place half of the wonton wrappers on a clean work surface. Spoon 2 teaspoonfuls of prawn mixture onto the center of each wrapper. Lightly brush the edges with water, then cover with the remaining wonton wrappers to seal the filling inside.
  • For the zesty chilli lime dressing, combine sugar, water, mirin, and birdseye chilli in a small saucepan over low heat. Stir for 3 minutes until sugar dissolves. Increase heat, bring to a boil, then remove from heat. Add lime leaves, lime juice, and minced chillies. Let sit for 5 minutes to enhance the flavors.
  • While a large saucepan of water comes to a boil over high heat, add half of the prawn parcels and cook for 2-3 minutes until cooked through. Use a slotted spoon to transfer the prawn parcels to serving bowls, then repeat with the remaining parcels.
  • Evenly coat the prawn parcels with zesty chili and lime dressing, then top them with fresh coriander, mint, and green shallot. Serve immediately to enjoy the vibrant flavors.

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