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Thai supper recipes: firecrackers

Serves: 6-8 persons

16 large, raw king prawn (jumbo shrimp), heads and shells removed but tail left on

1 tsp red curry paste

1 tbsp Thai fsh sauce

16 small wonton wrappers

16 fine egg noodles, soaked (see Cook's Tip)

oil, for deep-frying

1.

Place the prawns on their sides and cut two slits through the underbelly of each, one about 1/2in from the head end and the other about 1/2in from the first cut, cutting across the prawn. This will prevent the prawns from curling when they are cooked.

2.

Mix the curry paste with the fish sauce in a shallow dish. Add the prawns and turn them in the mixture until they are well coated. Cover and leave to marinate for 10 minutes.

3.

Place a wonton wrapper on the work surface at an angle so that it forms a diamond shape, then fold the top corner over so that the point is in the centre. Place a prawn, slits down, on the wrapper, with the tail projecting from the folded end, then fold the bottom corner over the other end of the prawn.

4.

Fold each side of the wrapper over in turn to make a tightly folded roll. Tie a noodle in a bow around the roll and set it a side. Repeat with the remainting prawns and wrappers.

5.

Heat the oil in a deep-fryer or wok until a cube of bread, added to the oil, browns in 45 seconds. Fry the prawns, a few at a time, for 5-8 minutes, until golden brown and cooked through. Drain well on kitchen paper and keep hot while you cook the remaining batches.

Cook's Tip:
Soak the fine egg noodles used ad ties for the prawn roll in a bowl of boiling water for 2-3 minutes, until softened, then drain, refresh under cold running water and drain well again.

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