This low-fat version of salt and pepper prawns is served on a crispy Asian salad.
- Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Place wonton wrappers on tray. Spray both sides with rice bran oil. Bake, turning halfway through cooking time, for 4 minutes or until deep golden and crisp. Set aside to cool. Break into pieces.
- Meanwhile, combine the cucumber, sprouts, shallot, snow peas, coriander and chilli in a large bowl. Whisk the lime juice, fish sauce, brown sugar and 3 tsp of the lemongrass in a small bowl.
- Combine the prawns, salt, pepper and remaining lemongrass in a large bowl. Toss to coat. Heat the oil in a large non-stick frying pan over high heat. Cook the prawns, stirring, for 3-4 minutes or until prawns change colour and are cooked through.
- Drizzle half the lime dressing over the cucumber mixture. Toss to combine. Divide among plates. Drizzle with the remaining dressing. Top with the wonton pieces and prawns. Serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set