Prawn wontons with chilli oil and soy sauce

all details

Once you have your ingredients lined up these gorgeous little dumplings could not be simpler to make.

Prawn wontons with chilli oil and soy sauce.
Prawn wontons with chilli oil and soy sauce. Photo: William Meppem

Ingredients

300g green (raw) king prawns, peeled, de-veined and minced

100g canned water chestnuts, drained, finely chopped

2 cloves garlic, finely chopped

small handful coriander leaves, finely chopped

1 tsp finely grated fresh ginger

1 tsp sea salt

1 spring onion, finely chopped

1 tbsp yellow bean soy sauce

1 tsp sesame oil

¼ cup Japanese panko crumbs

25 square wonton wrappers

1 egg white, lightly beaten


For chilli oil and soy sauce

100ml light soy sauce

1 tbsp Chinese black vinegar

1 tbsp sesame oil

1 tbsp chilli oil

2 tsp caster sugar

 

Method

To make the sauce, place all of the ingredients into a bowl and mix thoroughly.

For the wontons, combine all ingredients, except the wrappers and egg white, in a bowl and mix until well combined.

Using slightly wet hands, shape mixture into tablespoon-size balls.

Hold a wrapper in the palm of your hand and place the filling in the centre of the wrapper.

Lightly brush the wrapper edges with a small amount of egg white. Fold the sides over and squeeze the skin to close in the filling, forming a pyramid shape.

Cook the wontons in batches in simmering salted water for 3 minutes, or until floating and cooked through. Place the cooked wontons in a dish with a splash of oil to prevent them sticking together and cover to keep warm while you cook the remaining. Serve with chilli oil and soy sauce.

 HOT TIPS

• These wontons also work well fried in oil until golden.

• The wontons can be made with chicken, beef or lamb mince, or scallop or lobster meat for special occasions.

SOMETHING TO DRINK

Chablis
The wontons are really about the balance of light chilli spice and salty, umami soy. Made from mineral, creamy, unoaked chardonnay grapes, the 2008 Bernard Defaix Chablis AC ($40) from the Burgundy region of France has a pretty line of aromatic citrus fruit and light oyster shell minerals, perfect for the soy's flavour and texture.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.

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  • Main Ingredients - Shellfish
  • Cuisine - Chinese
  • Course - Starter/Entree
  • Occasion - Cocktail Party, New Years, Dinner Party

2 reviews so far

  • Rating: 4.5 out of 5 stars

    A question as opposed to a review would this work with crab (i'm thinking tinned)

    Commenter
    ailee
    Location
    Date and time
    May 14, 2013, 5:22PM
  • Rating: 5 out of 5 stars

    It certainly would. I've used chicken breast minced with prawn, pork minced with prawn and pork & chicken for that matter. Attempt many options you will be very happy you did.

    I haven't stopped telling people about this recipe, my husband wants them cooked all the time now. We have tried the frying method but the flavours get lost.

    Commenter
    VLM
    Location
    Date and time
    June 12, 2013, 12:59PM

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