Prawn Wontons in Spicy Sauce
Perfect for a cold winter day, or just any day you fancy these delicious filled parcels, these spicy prawn wontons are a great meal or appetiser.
For this version, I’ve used king prawns mixed with finely chopped water chestnuts. The chestnuts give a slight crunch, balancing out the tender prawns, and this combination is often seen in dim sum, particularly in steamed prawn dumplings like har gau. But don’t feel limited! You can easily swap in minced pork or use just prawns, depending on what you have on hand.
The best part? You can fold wontons in no time, making this a great recipe for beginners. Pair these with a spicy chilli oil sauce, and you've got a warming, savoury dish that's perfect for winter nights. Whether you're looking for a cosy dinner or a dish to impress friends, these spicy wontons are sure to become a cold-weather favourite!
Ingredients
For making the wrappers from scratch (or buy some shop-bought wonton wrappers!)
- 250g plain flour
- 125ml water
- Pinch of salt
For the filling:
- 300g raw king prawns, peeled and deveined
- ½ tsp white pepper
- 1½ tbsp oyster sauce
- 1 tsp sesame oil
- Pinch of salt
- Handful of spring onions, finely chopped
- 100g water chestnuts, finely chopped, optional
For the sauce:
- 1 tbsp light soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp your preferred chili oil (adjust to your spice level)
Pair it with
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Instructions
- Prepare the filling: Finely chop the prawns and water chestnuts. Combine in a bowl with white pepper, oyster sauce, sesame oil, salt, and spring onions. Stir in the same direction and mix everything together until well combined.
- Make the wontons: Lay out your wonton wrappers. Place a small spoonful of filling in the centre of each wrapper. Wet the edges of the wrapper with a little water. Fold the wrapper in half to form a rectangle, pressing down to seal the edges. You can then bring the two bottom corners together and pinch them to make a little "boat" shape, or just scrunch up the wrapper around the filling like how you would wrap a hard-boiled candy. As long as it's sealed it's all good to go
- Cook the wontons: Bring a pot of water to a boil. Gently add the wontons and cook for 3-4 minutes, or until they float to the surface. Drain and set aside.
- Make the sauce: In a small bowl, mix the soy sauce, Chinese black vinegar, and chilli oil.
- Serve: Drizzle the sauce over the wontons and garnish with extra spring onions if you like. Toss together to combine and enjoy immediately while hot!
Note: If you'd like to save some wontons for another time, you can free them. Do this by placing them separately on a baking tray with some greaseproof paper, and freeze until solid. Then chuck the into a freezer bag and consume in 1 month. Boil from frozen for 5-6 minutes, or until they float to the surface before serving with sauce and consuming.
Video demonstration
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