Aazam Ahamd - BBC Fusion Celebrity Chef

Chicken and Tiger Prawn Wonton Parcels

Chicken and Tiger Prawn Wonton Parcels

Aazam says: “Try to get some big juicy prawns with the tails left on and serve as a starter with honeydew melon and a green leaf salad, it really plays with your taste buds.”

Serves 2-3


  • 1/2lb minced chicken breast
  • 20 shelled tiger prawns, raw and de-veined
  • 1 packet of 10cm wonton pastry squares
  • 4 finely chopped green chillies
  • A small handful of fresh chopped coriander
  • 4 chopped spring onions
  • A pinch of salt
  • 1 litre of vegetable oil to fry

N.B. Remember to only half fill your frying utensil to prevent any accidents when frying.


Mix the chicken, chillies and coriander and add a little salt.

Place a wonton square on your chopping board with one tiger prawn in the middle.

Add a heaped teaspoon of the chicken mix to the prawn parcel. Seal the pastry with water. Fry over a medium to high heat for 3-4 minutes, allowing the inside to be cooked properly. Drain on some kitchen paper.

Serve as you wish or with honeydew melon and a green leaf salad.


Back to recipes