Stuffed Prawns in Crispy Won Ton

Really tasty...

1. 1

   1) Using a very sharp knife, thinly shred the won ton wrappers. Peel the large prawns and gently pull out the dark vein from each prawn back, starting at the head end. Cut an incision along the inside of each prawn, to form a pocket.
   
   2) Combine the chopped prawns and spring onion in a bowl and mix well. Add the egg white, 3 teaspoons of cornflour and salt and pepper, to taste, and mix together well with your fingertips.
   
   3) Using a flat-bladed knife, spread about 1 TBSP of the prawn mixture along each large prawn, pressing as much mixture as possible into the pocket. With wet hand, press any remaining mixture around the prawn. Toss each prawn in the remaining cornflour and shake off the excess. Dip in the egg, then loosely sprinkle with won ton shreds, pressing very firmly so they stick.
   
   4) Fill a deep, heavy-based pan or wok one third full of oil and heat to 180*C (350*F), or until a cube of bread dropped into the oil browns in 15 seconds. Cook the prawns in batches for 4 minutes, or until golden brown all over. You may need to turn them with tongs or a long-handled slotted metal spoon. Drain on crumpled paper towel and serve immediately.