Name: Thai Crispy Prawn-Coconut Treats
Yield: Serves 4
Cuisine: Chinese
Ingredients: 4 tablespoons finely chopped spring onions; 1 teaspoon Madras curry paste; 1½ tablespoons finely chopped orange zest; 600 ml (1 pint) groundnut or vegetable oil for deep-frying; 250 g (9 oz) wonton skins; 3 tablespoons desiccated coconut; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 100 g (4 oz) minced pork; 350 g (12 oz) raw prawns, peeled and coarsely minced; 2 tablespoons oyster sauce; 2 teaspoons light soy sauce; 1 teaspoon sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

On my frequent visits to Bangkok, I often cook at the famous Oriental Hotel kitchen. Whenever I get the chance, I observe the excellent chefs in the Thai food section of the kitchen. I have discovered that there are many similarities between Chinese and Thai cuisine, but the addition of certain Thai ingredients adds another depth or dimension to Chinese food.

Here is a simple Thai appetizer which would be quite Chinese but for the added twist of coconut and curry paste. These touche