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Vanilla Prawn (Serves 4)


24 fresh prawns
1/4 tsp salt paprika
1/4 tsp sugar
1/8 tsp sesame oil
1 tsp water white pepper
l 1/2 tsp corn starch
l tbsp sherry
8-9 won ton skins
3 cups vegetable oil
1 melon (honeydew or cantaloupe)


1/2 cup mayonnaise
l tsp vanilla extract
l tsp raisins
1/4 cup sweet condensed milk
l celery stalk
1/4 tsp ginger sauce


Shell, de-vein and clean prawns in cold water. Drain. Make a marinade of salt, sugar, sesame oil, sherry and a sprinkle of white pepper. Mix the corn starch with the water and add to above ingredients. Marinate for 20 minutes.

To prepare the vanilla sauce, mix the vanilla abstract, mayonnaise, evaporated milk, ginger sauce (squeezed from fresh ginger), raisins and celery stalk (heart of celery, cut and sliced into 2" long strips). Set aside. Slice melon, (honeydew if in season) into 4 thin slices per plate. Place slices on plate in a circle. Set aside. Heat vegetable oil to 300 degrees in frying pan or wok. Add marinaded prawns and cook for 15 seconds. Remove from oil and drain. Raise heat on oil to 500 degrees, put prawns back in oil and cook again until lightly browned (about 25 seconds), stirring frequently. Remove from oil and drain. Mix vanilla sauce with prawns and set aside. Add 8-9 won ton skins to oil and cook until brown. Remove and drain and allow to cool.

Take plates with melon. Inside circle of four melon slices, place 2 or 3 deep fried won ton skins. Add prawns on top of won ton skins and sprinkle with paprika.




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