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Prawn Wontons with Spring Onion, Ginger and Vinegar dressing

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!


  • Wontons


  • 1.

    Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside.

  • 2.

    For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat.

  • 3.

    Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.

  • 4.

    Next fill and shape the wontons.

  • 5.

    Bring a large saucepan of water to the boil.

  • 6.

    Drop wontons, in batches, into the water and cook for 2 minutes or until wontons are just cooked through.

  • 7.

    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.

  • 8.

    Remove wontons with a slotted spoon and drain.

  • 9.

    Repeat process with remaining wontons.

  • 10.

    Arrange wontons on a platter and serve immediately drizzled with dressing.

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Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Prawn Wontons with Spring Onion, Ginger and Vinegar dressing.


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Posted by KateReport
I'm allergic to prawns but i'd love to try the recipe- could i substitute the prawns?
Posted by FarmDogReport
substitute prawn meat with 150g of either pork mince or chicken mince. You can also try mushrooms or cabbage
Posted by FarmDogReport
I would assume 300g whole prawns is about 9 medium sized prawns
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