Scrumptious appetizer

Wonton-wrapped prawns

If you love prawns and pineapple you'll swoon over this orgasmic appetizer that doubles as a main course.

Serves 6 as an appetizer or 2 as a main course

Ingredients

4 cloves roasted garlic (method below)

2 ounces squeezable lemon grass (produce dept. of super market)

2 tblsp fresh grated ginger - peel and use a fine metal or wood grater

2 tblsp sweet chili sauce

16 - 24 prawns - peeled with tail removed pre-slit

1 pkg square wonton wrappers

Oil for frying

Pineapple Salsa

1/2 a med sized pineapple - peeled, cored, cut into bite size pieces

1 sm red pepper seeded - cut into bite size pieces

1 sm red onion - diced

1 sm jalapeno pepper - diced(optional or use 1/2)

Fresh or bottled lime juice to taste

3 sprigs each pineapple and perfume or regular mint - chopped

1 or 2 tblsp parsley or cilantro - chopped

Small amount of oil for 'grilling' or browning

Method Roasted garlic

When garlic is roasted it loses its characteristic bite and harsh taste. It turns into a mildly sweet vegetable and becomes soft and silky.

Cut off the top third of a large head of garlic to expose the cloves. Drizzle with extra virgin olive oil, wrap in foil and bake at 400F (200C) for approximately 40 to 60 minutes or until garlic is soft and slightly brown. When cool to the touch peel away skin , leaving cloves in tact, mash 4 cloves slightly with a fork. Remaining cloves can be refrigerated for 2 or 3 days.

Method Salsa

Heat a small amout of oil in a medium fry pan (cast iron preferrably) and combine pineapple, red pepper, onion and jalapeno. 'Grill' on medium high until ingredients are nicely charred or browned, stir mixture frequently. Remove from heat and let cool.Once cooled add lime juice mint and parsley or cilantro, toss gently to mix. Taste and adjust seasoning if required. Salt can be added, but not necessary.

Method Prawns

Combine roasted garlic, lemon grass, ginger and sweet chili sauce in small bowl or use a medium sized mortar and pestle. If prawns are not pre-slit carefully cut them down the back lengthwise, don't cut all the way through. Gently open prawn and place a small amount of mixture inside each one. Wrap each prawn with a wonton wrapper corner to corner to form an envelope. In non-stick frying pan heat small amount of oil on medium high (adding more as required), fry wrapped prawns about 1 min per side or until wrappers are golden and prawns pink. If prawns are overcooked they will become chewy. Blot with paper towel if necessary.

Serve with salad and rice pilaf for a main course

More by this Author


Comments 5 comments

prasetio30 profile image

prasetio30 7 years ago from malang-indonesia

nice and delicious food. thanks for sharing this recipes. great hub.


SimeyC profile image

SimeyC 7 years ago from NJ, USA

Must show this to my wife - she'd eat 2 whole plates herself!


Carmen Borthwick profile image

Carmen Borthwick 7 years ago from Maple Ridge, B.C. Author

They are delicious! And amazingly easy to make.


Aqua profile image

Aqua 7 years ago from California

OK - I'm the appetizer queen so I will be giving this recipe a try. These sound delicious - thanks!


Carmen Borthwick profile image

Carmen Borthwick 7 years ago from Maple Ridge, B.C. Author

You're welcome Aqua. I'm always trying new ways with appies. On Christmas Eve the family gathers to celebrate with a buffet of appetizers and whatever is left I serve on Christmas Day (my husband's BD) with a buffet brunch for family and friends.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working