Recipe Index

Ingredients

• 10 1/2 oz raw king prawns, peeled, deveined and roughly chopped
• 1 teaspoon grated fresh root ginger
• 2 spring onions, finely sliced
• 3 teaspoons cornflour
• 1 pinch sugar
• 1 pinch white pepper
• 1 pinch salt
• 1 teaspoon sesame oil
• 1 pack wonton wrappers
• chili oil (optional), to serve
• 2 tablespoons black vinegar
• 1 tablespoon soy sauce
• 1/4 spring onion, finely sliced
• 1 small red chili, finely sliced

Method

1. Put the chopped prawns, grated ginger, finely sliced spring onions and cornflour in a bowl and toss them until the prawns are coated.
2. Mix the sugar, white pepper, salt and sesame oil into the prawn filling.
3. Hold a wonton wrapper with one point facing you and place a heaped teaspoon of filling in its center.
4. Wet the wrapper edges with a fingertip dipped in water, fold the nearest point up to meet the opposite point and press the triangle closed.
5. Pinch one unsealed corner and push it up toward the sealed point, then repeat with the other corner, forming three peaks; push out any air pockets and pinch the seams firmly to seal the wonton.
6. Rest the finished wontons under a damp tea towel and keep wrapping until all the prawn filling is used.
7. Lower the wontons into a large saucepan of boiling water, stirring gently so they do not stick to the base.
8. Cook the wontons for 2 minutes after they float to the surface.
9. Stir the black vinegar and soy sauce together in a small bowl and sprinkle the dipping sauce with the sliced spring onion quarter and red chili.
10. Lift the wontons out with a slotted spoon and serve them with chili oil drizzled over, if using it, and the black vinegar dip alongside.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data