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This is an impressive party appetizer that is a sure fire hit. If you are making these be sure they are the very last thing on your list since they do not keep well after frying. I would suggest to even fry these in front of your guests because that is the most fun part. The wontons expand and contort immediately in the oil and are quite beautiful. The fresher the better! 

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Wonton Prawns with Spicy Aioli

Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Yield: approximately 25 prawns

INGREDIENTS

For Prawns:

  • 2lb bag medium sized prawns, uncooked, tail on, deveined
  •  Oil for frying (I used Canola). Enough to fill a medium sized pot halfway
  • 1 package wonton wrappers, sliced into thin strips
  • 1 can of room temperature beer (preferably something light in colour like a lager)
  • 1 cup all purpose flour
  •  ½ teaspoon salt
  • ½ teaspoon fresh cracked black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne

For the Spicy Aioli:

  • 1 cup mayonnaise
  •  2 tablespoons Sriracha sauce
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced

DIRECTIONS
Preheat oil in a deep pot until it reaches 350 F. Peel the shrimp but leave the tail on and then pat with a paper towel to dry. Combine all ingredients for the spicy aioli and set aside in the refrigerator until ready to use. Combine the beer, flour, salt, pepper, garlic powder and cayenne in a bowl. Lay out the wonton strips on a plate in a thin layer. Ensure that the wonton strips are covered with a damp dishtowel when they aren’t being used so that they do not dry out. Take a prawn by the tail, one at a time, dip in the beer batter and then cover with the wonton strips. Don’t try to make these look perfect – you want some of the strips to only be partially connected to the prawn so that they form cool looking “tentacles” when fried. Fry for approximately 2-3 minutes until golden brown. Once removed from fryer place the prawns on some paper towel to absorb any extra grease. I like to spoon out the sauce on a platter and place the wonton prawns on top for a fancier presentation but you are welcome to simply serve the sauce on the side for your guests to dip.