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Prawn Wontons with Chilli Dressing

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Ingredients

225g Raw Prawns
1 Spring Onion
1cm Piece Ginger
2 tsp Shaoxing Wine
3 tsp Soy Sauce
1/2 tsp White Sugar
1 tsp Sesame Oil
24 Fresh Wonton Papers
Salt
1 tsp Sichuan Pepper
3 tsp Seal Salt
Chilli Dressing
1 tsp Dried Chilli Flakes
40ml Oil
20ml Soy Sauce
20ml Rice Wine Vinegar
Pinch White Sugar
1 Pinch Salt Seasoning
1 Fresh Chilli Finely Chopped

Prawn Wontons with Chilli Dressing

  • Medium

Ingredients

  • Salt

  • Chilli Dressing

Directions

Steps

1
Done

First, make the salt seasoning.
Dry-roast the Sichuan pepper and sea salt in a heavy-based pan for 2 minutes, then cool.

2
Done

Then grind to a powder in a pestle and mortar or spice grinder.

3
Done

Now make the chilli dressing, place the chilli flakes in a bowl, heat the oil in a pan until hot, then carefully pour the oil over the chilli to release the heat and flavour.

4
Done

Stir, then let stand, uncovered, for 30 minutes. Strain the oil through a fine sieve over a bowl (discard the chilli), mix with remaining dressing ingredients.

5
Done

For the wontons, peel, dice and place the prawn meat in a bowl. Trim and finely slice the spring onion, peel and finely slice the ginger, then add to the bowl with all the remaining ingredients, except the wonton wrappers, and mix until combined. Cover and refrigerate for 30 minutes.

6
Done

For each wonton, place a rounded teaspoon of prawn filling in the centre of a wrapper. Dip your finger in some water and moisten the bottom edge of the wrapper, then fold it in half, towards you, to enclose the filling. Smoothing out any air, press to seal. Hold the wonton lengthways with the folded edge down. Fold in half lengthways, then lightly moisten one corner of the folded edge. Bring the two ends together with a twisting action and press lightly to seal, making a ring shape.

7
Done

Bring a large pan of water to the boil. Carefully drop the wontons, in batches, into the water and cook for 2 minutes, or till just cooked through, then drain in a colander and spoon over the chilli dressing and season with some more salt mix.

The Cafe

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Smoked Paprika Chicken Curry
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Braised Rosemary Lamb Shanks, Parsnip Puree