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Crisp lasagne stacks with prawns and tomato salsa

  • 0:15 Prep
  • 0:20 Cook
  • 6 Servings


  • Rice bran oil, to shallow-fry
  • 18 wonton wrappers or gowgee wrappers (see note)
  • 9 garlic cloves, thinly sliced
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 1/3 cup fresh coriander sprigs
  • 45g (1/4 cup, lightly packed) brown sugar
  • 80ml (1/3 cup) fresh lime juice
  • 600g peeled green prawns
  • 2 tomatoes, seeded, finely chopped
  • 1 Lebanese cucumber, seeded, finely chopped


  • 1
    Add oil to a medium saucepan to come 2cm up the side of the pan. Heat over medium-high heat. Cook the wonton wrappers, 2 at a time, for 30 seconds or until golden and puffed. Transfer to a plate lined with paper towel.
  • 2
    Add garlic and ginger to the oil. Cook for 50 seconds or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Add the coriander to the oil and cook for 30 seconds or until crisp. Transfer to a plate lined with paper towel.
  • 3
    Heat a large, heavy-based frying pan over high heat. Cook the sugar and 60ml (1/4 cup) of the lime juice, swirling the pan, for 1 minute or until the sugar dissolves. Cook the prawns, in 3 batches, stirring, for 3 minutes or until prawns change colour. Season. Transfer to a bowl.
  • 4
    Combine the tomato, cucumber and remaining lime juice in a bowl. Season. Place 1 wonton wrapper on each plate. Divide half the prawn mixture, one-third of garlic mixture and one-third of the tomato mixture among the wrappers. Repeat with 6 more wonton wrappers, remaining prawn mixture and half the remaining garlic mixture and tomato mixture. Top with remaining wonton wrappers, garlic mixture, tomato mixture and the coriander.

Source: taste.com.au


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