Prawns with Lime And Chilli On Crispy Wontons

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  • 20 wonton wrappers
  • peanut oil
  • 15g palm sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 red chilli, seeded and finely chopped
  • small bunch of fresh mint leaves
  • ¼ cup peanuts, roasted
  • ½ cup bean sprouts
  • 20 prawns, cooked with head and shell removed.



Heat enough peanut oil in a small saucepan to shallow fry wonton wrappers in
batches. Cook until crispy and drain on paper towels. Melt palm sugar in
a small saucepan over a gentle heat, remove from heat and stir in lime juice,
fish sauce and ¼ of chilli. Slice the mint leaves into long fine shreds
and chop the peanuts. Toss the sprouts, mint and peanuts in the dressing.
To assemble place a teaspoon of sprouts and mint mixture on the centre of
each wonton wrapper and top with a prawn.

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3 thoughts on “Prawns with Lime And Chilli On Crispy Wontons

  1. I can definitely vouch for this Prawns With Lime And Chilli On Crispy Wontons dish. It was my contribution to the family Xmas dinner this year and received very favourable comments from the very old (with conservative tastes) to through the generations.

    I have made the sauce several times since and it always seems to strike the right balance between sweet, spicey, refreshing.

    Thank you Foodlovers