> Skip to content

Recipe  •  15 July 2021

 

Prawn wontons with spring onion, ginger and vinegar dressing

A delicious wonton recipe from Kylie Kwong to try at home.

Serve as a starter for 4

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!

  • 2½ tablespoons light soy sauce
  • 2 tablespoons finely sliced coriander (cilantro) 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 oild
  • ash of sesame oil 

Wontons

  • 9 uncooked medium-sized prawns (shrimp) – about 300 g (10 oz)
  • 1 tablespoon roughly chopped coriander (cilantro) leaves
  • 1 tablespoon finely sliced spring onions (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 7 cm (3 in) square

Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl 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 with 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 they are just cooked. To test the wontons you will need to remove one using a slotted spoon and cut into it with a sharp knife to see if the prawns are 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.


Simple Chinese Cooking Kylie Kwong

Cooking Chinese food at home has never been easier – all you need is this book, a wok and a quick trip to the supermarket.

Buy now
Buy now

More features

See all recipes
Recipe
Crispy soy roasted pork belly

Try this free recipe from Kylie Kwong's Simple Chinese Cooking Class.

Recipe
'Triple threat' chocolate brownies

People have requested this recipe the most after hearing about it in the Ed Sheeran episode.

Recipe
Chickpea cookie dough bites

Cookie dough, but it's healthy? Yep. We play to win the game.

Recipe
Toasted marshmallow and rhubarb cake

An epic celebration cake topped with decadent marshmallow icing.

Recipe
Banana ice cream cheesecake

A sweet, oaty, hazelnutty base filled with a banana ice cream ‘cheesecake’ layer, then topped with blueberry compote. Yum!

Recipe
Seekh kebab toad in the hole

This is toad in the hole, Asian style!

Recipe
Pizza diavola

The perfect pizza for chilli lovers.

Recipe
Suckling lamb, pomodoro

A comforting lamb dish with potatoes, wine and passata.

Recipe
Hot Cross Bun Loaf

Try it fresh or toasted, this Easter treat is utterly delicious.

Recipe
Ricotta and fruit bruschetta

A slightly sweet ricotta spread livens up toast and pairs wonderfully with a pear and banana topping in this delicious morning starter.

Recipe
Saucy vodka pasta

A delicious, boozy dinner party dish that's sure to impress.

Recipe
Sticky date pudding for everyone

It’s so moreish and delicious everyone will want a slice.

Looking for more recipes?

See all recipes