Pork and Prawn Wontons

Pork and Prawn Wontons





15 mins

5 mins

12 – 36 months

8 medium sized raw prawns
100 grams of pork mince
1 teaspoon of sesame oil
1 teaspoon of soy sauce
17 wonton skins (available at most supermarkets near the fresh pasta section)

1. Either chop up finely or blend roughly in a food processor the raw prawns.

2. Combine in a bowl the blended prawns, pork mince, soy sauce and sesame oil. Mix together thoroughly.

3. Using a small teaspoon, put a spoonful of the wonton mix into the middle of the wonton skin.

4. Have a little bowl of water set a side and dip your finger in and run your wet finger down two sides of the wonton skin.

5. Carefully fold the wonton skin in half, corner to corner and press the sides together until they are stuck together and sealed.

6. You can leave the wonton as is or to make the little wonton hats dip your finger in the water again and wet the corners of the wonton triangle. Bring the corners together and cross them over a little and then fold the edges in and press together. It is tricky, but practice makes perfect. In the end it is the taste that matters so don’t worry too much about getting it perfect!

7. Using a small to medium sized pot fill half way with water and bring to the boil. If you have a steamer then use that but put a little baking paper on the bottom so the wontons don’t stick.

8. Add the wontons to the boiling water or to the steamer and cook for 5 minutes until cooked through.

These are great to freeze if you have too many. Put them on some baking paper in a container and freeze. They will be good for at least 3 months in the freezer. I also use frozen raw prawns and find that they are better than prawns that have been defrosted and sitting in a display cabinet.


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