Prep 20 mins
Cook 20 mins
My conservative mum described these as a "taste sensation"! They are truly beautiful, a mix of flavours that everyone seems to love. Easy to make too, from Kylie Kwong's book "Simple Chinese Cooking". I actually use 150gm minced pork rather than prawns as that's what we prefer; if you're going to do this, just increase the cooking time by a couple of minutes. Prep time does not include 30 minutes refrigeration. Serves 4 as an entree.
- 9 medium uncooked prawns, about 300gm (shrimp)
- 1 tablespoon cilantro, chopped
- 1 tablespoon spring onion, finely sliced (scallions)
- 1 1⁄2 teaspoons grated ginger
- 1 teaspoon shaoxing wine
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon sesame oil
- square wonton wrapper
- 2 1⁄2 tablespoons light soy sauce
- 2 tablespoons finely sliced cilantro
- 2 tablespoons grated ginger
- 2 tablespoons spring onions, finely sliced (scallions)
- 2 tablespoons ketjap manis
- 2 tablespoons malt vinegar
- 1⁄4 teaspoon chili oil (store bought)
- 1 dash sesame oil
- For the dressing, combine all ingredients in a bowl and set aside.
- For the wontons, peel and de-vein prawns, then dice meat - you should end up with about 150gm diced prawn meat. Combine meat with rest of wonton ingredients, excluding wrappers, and cover and refrigerate for 30 minutes.
- Fill and shape the wontons as desired; seal by running a finger dipped in water around the edges. (Kylie lays out how to fill beautiful-looking wontons step by step in her book, but I can't describe it properly!).
- Bring a large saucepan of water to the boil and drop wontons, in batches, into the water and cook for 2 minutes or until just cooked - test one to be sure.
- Remove wontons with a slotted spoon and drain. Arrange wontons on a platter and serve immediately, drizzled with plenty of dressing.
Good wontons. They need a little bit more soy in the pork, I think. We didnt really like the dressing...It tasted a bit odd. There was a bit too much soy in it........Other than that, A good fail-proof recipe. Thanks
Wpw Beck...these were amazing. I did as you do and used pork but otherwise followed the recipe (except I deep-fried them rather than steaming). Great flavour....all of the family loved them. We love our Asian dinner nights and this is definitely going to be made again!!