An absolute classic and all-time favourite Chinese dish!
We serve hundreds of these every week at Billy Kwong. I love it when you bite into the crunchy wonton wrapper and then hit a piece of piping hot prawn!
These are great as an appetiser or for cocktail food at a party. The chilli sauce is rich, sweet and salty – perfect for deep-fried food.
Place vinegar and sugar in a medium-sized heavy-based saucepan and bring to the boil.
Reduce heat and simmer, uncovered, for about 15 minutes or until liquid is reduced by almost half and slightly syrupy.
Remove from stove, stir in fish sauce and chillies and set aside.
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.
Heat oil in a hot wok until surface seems to shimmer slightly.
Add wontons in batches and deep-fry for about 2 minutes or until just cooked through and lightly browned.
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 well on kitchen paper.
Repeat process with remaining wontons.
Arrange wontons on a platter and serve immediately with a bowl of sweet chilli dipping sauce.
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