Prawn wontons with chilli oil and soy sauce

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

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


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



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.


• 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.


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.