Description
Perfect for a lunch or light Mediterranean dinner.
Ingredients
Scale
- 1 lb prawns or any large wild-caught shrimp, about 8 to 12 pieces
- 1 tbsp kosher salt
- Bamboo skewers, soaked overnight
- 1 tsp fresh ground black pepper
- 1 tsp curry powder
- 2 cups frying oil, or as needed
- 1 small bag fresh wonton noodles
- 1 large head Boston or Bibb lettuce
- 2 large jalapeños, sliced
- 1 ripe avocado
- 1 small bunch fresh radishes, sliced
- Cilantro for garnish
- Toasted sesame seeds for garnish
- 4 small Kirby cucumbers, sliced
- Microgreens, for garnish
- 1 bottle sesame ginger dressing, or anything similar that you prefer
Instructions
- Peel and devein prawns (heads can remain or be removed depending on preference). Season with salt, pepper, and curry powder.
- Skewer through with bamboo keeping the prawn straight, cut off excess bamboo leaving a short handle. Bundle and straighten a small bunch of wonton noodles and wrap them around each prawn.
- Heat oil at around 350 to 380 degrees for frying; shallow-fry prawns in batches, being careful not to crowd the pan.
- Fry each side for at least 4 minutes and the noodles are deep golden brown. You can cut one open and check for doneness.
To assemble:
- Place a prawn on a couple of lettuce leaves and top with avocados, jalapeños, radishes, cilantro, toasted sesame, cucumbers, and microgreens. Drizzle dressing as desired.