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Prawn Wontons with Spring Onion, Ginger and Vinegar dressing

Recipe by Kylie Kwong from Kylie Kwong: Simply Magic

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When wontons are boiled, not deep-fried, the result is like little soft pillows. The dressing is inspired by sauces made in the Sichuan province of China – it has a wonderful balance of sweet, sour, salty and spicy, and the coriander, spring onion and ginger fill the sauce with lots of chewy, yummy bits!

Serves 4

Ingredients

2½ tablespoons light soy sauce
2 tablespoons finely sliced coriander roots and stems
2 tablespoons finely diced ginger
2 tablespoons finely sliced spring onions scallions
2 tablespoons kecap manis
2 tablespoons malt vinegar
¼ teaspoon chilli oil
Sesame oil

Wontons

300 g x 9 uncooked prawns shrimp
1 tablespoon roughly chopped coriander leaf
1 tablespoon finelsy sliced spring onion scallions
1½ teaspoons finely diced ginger
1 teaspoon shao hsing wine or dry sherry
1 teaspoon light soy sauce
1 teaspoon oyster sauce
¼ teaspoon white sugar
¼ teaspoon sesame oil
16 fresh wonton wrappers about 7cm square

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Method

Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside.
For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat.
Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
Next fill and shape the wontons.
Bring a large saucepan of water to the boil.
Drop wontons, in batches, into the water and cook for 2 minutes or until wontons are just cooked through.
To test the wontons you will need to remove one using a slotted spoon and cut it through with a sharp knife to see if the prawns are just cooked through.
Remove wontons with a slotted spoon and drain.
Repeat process with remaining wontons.
Arrange wontons on a platter and serve immediately drizzled with dressing.

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Recipe Rating

What do you think?

Sue May 2010

i make these evry second weekend i have guests over and they help make them which they love to do very hands on!! Fool proof recipe i have only ever steamed them they are fresh in your mouth like little pillows of China you can taste all the spices I love the sauce you put on top i put each wonton in a chinese spoon with a little sauce and schluck them like an oyster!!!!

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Kate February 2010

I'm allergic to prawns but i'd love to try the recipe- could i substitute the prawns?

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- FarmDog March 2010
  
  substitute prawn meat with 150g of either pork mince or chicken mince. You can also try mushrooms or cabbage
  
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Dave August 2009

9 prawns made 12 very generous decent wonton, but you have to take care with the wrapping & sealing - double the marinade & separate half to use over steamed bok choy etc when serving to stretch - elegant & simple menu item

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pup June 2009

I would assume 300g whole prawns is about 9 medium sized prawns

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JO28 January 2009

confused about exactly how much prawn to use - 300g x9 is a lot! clarification please!

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