Matt Sinclair


2 – 4 people


  • 12 green prawns
  • 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
  • 2cm ginger, peeled, grated
  • 1 Tbsp ground coriander
  • 2 Tsp ground turmeric
  • 1 Tsp chilli powder
  • 1 Pkt wonton wrappers
  • Cobram Estate Classic Extra Virgin Olive Oil for frying


  • 1/3 cup ZoOSh Free Range Egg Mayonnaise
  • Juice of 1/2 a lime
  • 4-5 drops sesame oil



  • Heat a deep-fryer to 190C.
  • Peel and devein the prawns, leaving the tails intact. Slice down the belly of the prawn, without cutting through the other side (this will help stop the prawns from curling).
  • In a bowl, combine the prawns, turmeric, coriander, chilli powder and grated ginger. Toss to evenly coat the prawns.
  • Layout a few wonton wrappers at a time. Place prawns in the centre, with the tail hanging off the edge of the wrapper. Roll each prawn up tightly, folding the edge of the wrapper at the head of the prawn. Seal with water and set aside, Repeat with remaining prawns.
  • Gently lower the prawns into the fryer, cooking in batches for 2 minutes or until the wonton wrappers turn golden brown, and the prawn tails are pink. Transfer to paper towel and sprinkle with a little salt. Repeat until all prawns are cooked. Serve immediately with sesame-lime mayo.
  • Prepare the mayonnaise in a small bowl, mixing the ingredients together until well combined. Adjust seasoning to taste.

Our friends at Wine Selectors recommend pairing this dish with a Gewürztraminer or Rose

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