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
- 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.
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