Shrimp & Avocado with Wontons

Print this recipe ›

Ingredients (Serves 4):

Dressing

• 60ml grapefruit juice
• 60 ml olive oil
• 2 tsp palm sugar
• 1 tablespoon white wine vinegar
• 1 teaspoon minced ginger

Shrimp & Avocado Salad

• 3 cloves crushed garlic
• 2 tablespoons light veg oil
• Plus extra oil for frying 750ml
• 20 jumbo prawns
• 12 wanton wrappers
• ½ Avocado, peeled and chopped
• 1 tomato, chopped
• ½ red onion, chopped
• 10g, or good handful of chopped coriander, fresh

For the dressing: place all the ingredients into a jar, shake well to combine and set aside.
 

For the salad: Heat the wok, over a medium high heat, warm 2 tablespoons vegetable oil.  Add the garlic and stir fry 1 minute, taking care not to burn. Raise the heat to high, add the shrimp and stir fry until they change colour, 3-4 minutes.  Remove from the wok and drain on kitchen paper, set aside to cool.
Heat approx 750ml of oil (veg oil not olive oil) in the wok until it reaches 190C or until a small bread cube dropped in the oil sizzles and turns golden.  Working in batches, add the wonton wrappers and deep-fry until golden and crisp, about 1 minute.  Using slotted spoon or tongs, remove from the wok and drain on kitchen paper, set aside and cool.

In bowl, combine avocado, tomato, onion and coriander.  Add the shrimp and grapefruit dressing and gently stir to combine flavours, better still, leave to stand for 10 minutes to develop the flavour, you can do this while you’re frying the wonton wrappers.

Place one wonton on each plate and top with salad.  Add another wonton and layer of salad, top with a third wonton.  Serve immediately.