Firecrackers

Name: Firecrackers
Yield: Makes Sixteen
Cuisine: Thailand
Ingredients: 16 small wonton wrappers, about 8cm/3¼ in square, thawed if frozen; 16 large, raw king prawns (jumbo shrimp), heads and shells removed but tails left on; 16 fine egg noodles, soaked (see Cook’s Tip); 15 ml/1 tbsp Thai fish sauce; oil, for deep-frying; 5 ml/1 tsp red curry paste

Preparation info

Makes
Sixteen

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

It’s easy to see how these pastry-wrapped prawn snacks got their name (krathak in Thai) - as well as resembling fireworks, their contents explode with flavour.

Ingredients

16 large, raw king prawns (jumbo shrimp), heads and shells removed but tails left on
5 ml/1 tsp red

Asia
Thailand
Snack
Pescatarian
South East Asia

Method

Place the prawns on their sides and cut two slits through the underbelly of each, one about 1cm/½ in from the head end and the other about 1cm/½ in from the first cut, cutting across the prawn. This will prevent the prawns from curling when they are cooked.
Mix the curry paste with the fish sauce in a shallow dish. Add the prawns and turn them in the