Little handmade parcels of seasoned prawns, shitake and cabbage are steamed and served hot with a delightful dipping sauce.


  • Dipping Sauce

  • ¼ cup tamari

  • 1 tsp shao hsing wine

  • 1 tsp grated ginger

  • A few drops of sesame oil

  • Wontons

  • 6 green prawns

  • 1 tbls olive oil

  • 2 cloves garlic, crushed

  • ½ tbls ginger, grated

  • 4 fresh shitake mushrooms, diced

  • ½ Chinese cabbage, finely shaved

  • 1 tbls dried arame

  • ½ tsp sesame oil

  • ½ tbls tamari

  • 1 tsp fish sauce

  • 1 tsp shao hsing wine

  • 1pkt wonton wrappers, approx 7cm square


  • 1.

    Mix all of the dipping sauce ingredients together in a small bowl then put into a nice dipping bowl.

  • 2.

    Next, shell and de-vein the prawns then dice finely. Put your oil in a pan or wok and bring to a medium heat. Now add the prawns, garlic and ginger and sauté until the prawns just start to change colour, about one minute. (Don’t completely cook.) Now add the mushrooms, cabbage and arame and continue cooking for another minute until the cabbage wilts. Turn the heat off and add the sesame oil and sauces.

  • 3.

    Separate 24 your wrappers and place them on a clean surface. Place a teaspoon of the filling in the centre of each. Dip your finger in water and moisten two adjacent sides, then fold into a triangle. Repeat process with remaining ingredients.

  • 4.

    Place wontons in a bamboo basket on a piece of greaseproof paper and steam over a pot of simmering water for about 3 minutes. (Test one by inserting a sharp knife in the centre to check if prawns are cooked.)

  • 5.

    Serve on a platter with the dipping sauce in the centre.

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Posted by Tina95Report
Could someone pls tell me if I can substitute arame for something else, as I does not seem to be available in my 'neck of the woods' (northern beaches nsw) thk q Tina :)
Posted by Ned3Report
Arame is like a seaweed often used in Japanese cuisine. It is usally sold in a dry state. It has a mild semi sweet taste. Do you have seaweed used for sushi there. Cheers Ned