Chilli Prawns on Crispy Wonton Skins

My aunt and cousin Dungie¬† are visiting us today and I wanted to make something special for them. The menu was originally going to be asparagus speared prawns on¬†creamed parsnip, but the parsnips at the markets weren’t very fresh today so I opted for a different dish instead. Glad the parsnips were’t fresh, cos this dish really hit the spot on a Saturday afternoon! Thanks for visiting ladies, as always we love having you around!!!

Estimated Cooking Time – 30 minutes

Serves 4


  • 12 wonton skins
  • 1/2 cup of melted butter and oil combined in equal portions
  • 12 prawns, de-shelled and veined
  • 1 can of chopped tomatoes
  • 1/4 cup of finely chopped coriander
  • 1/4 cup of finely choped ginger
  • 1/4 finely diced onions
  • 2 Tbps of sugar
  • 1 tsp of salt
  • 2 Tbsp of tomato sauce
  • 1 cup of freh soya beans (you can buy them frozen and then steam/ boil them)
  • 1/2 sweet potato chopped
  • 1 chopped potato


  1. Preheat the oven to 180C or 350F.
  2. Drizzle the oil into a pot and sweat the onions till they are translucent. Add the ginger, garlic and coriander and sautee for another 2 minutes. Add the tomato paste, sugar, salt and canned tomato and bring to boil. Simmer the sauce for 10 minutes and place on the low heat to keep warm.
  3. While the sauce s cooking, cook and mash the potatoes.
  4. With a pastry brush, brush the butter and oil over both sides of the wonton skins and place on a roasting rack. Repeat this process till you have glazed allof the wonton skins and placein the oven for 3 miutes, or till you can see the skins puff up like a con chip.
  5. While the wonton skins are cooking, sautee your prawns in a hot pan and season with salt and pepper to your taste.
  6. To serve, put the crispy skin wonton onto a plate, top with the mash potatoes, soya beans, the prawns and a spoonful of the delicious sauce.


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