Prawn wontons with Sichuan salt and prawn essence

Prawn wontons with Sichuan salt make the most of leftovers.
Prawn wontons with Sichuan salt make the most of leftovers. 

These wontons are simple to put together and full of sophisticated flavours.


Sichuan salt

2 tsp Sichuan pepper, whole (available at specialist stores and Asian grocers)

4 tsp salt flakes


1 tsp white sugar

1 tsp light soy

1/2 tsp sesame oil

5cm piece ginger, finely grated

3 spring onions, white only, finely sliced

8 king prawns, peeled and sliced into 1.5cm pieces (about 250g flesh)

1 packet square wonton wrappers

To serve

1/2 tsp chilli powder

4 spring onions, white only, finely sliced

1 1/2 tbsp prawn essence (see recipe)


1. To make the Sichuan salt, warm the salt and Sichuan pepper in a dry pan until fragrant, then grind to a powder.

2. To make the wonton filling, combine the sugar, soy, sesame oil, ginger and spring onion and toss through the prawns.

3. Lay out two to four wrappers at a time. Wet two adjacent edges of each wrapper with water and place two pieces of prawn in the middle of each. Fold the other two edges over to form a triangle, press edges to seal. Repeat until the filling is finished.

4. Cook the wontons (in batches) in simmering water for about 2 1/2 minutes for each batch - the edges will become a little translucent. Drain and serve on a hot serving plate. Sprinkle over some Sichuan salt, chilli powder and spring onions and drizzle with prawn essence.

Tip: Marinate the prawns when you're ready to make the wontons.