Wontons With Spring Onion, Ginger and Vinegar Dressing |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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My conservative mum described these as a taste sensation ! They are truly beautiful, a mix of flavours that everyone seems to love. Easy to make too, from Kylie Kwong's book Simple Chinese Cooking . I actually use 150gm minced pork rather than prawns as that's what we prefer; if you're going to do this, just increase the cooking time by a couple of minutes. Prep time does not include 30 minutes refrigeration. Serves 4 as an entree. Ingredients:
9 medium uncooked prawns, about 300gm (shrimp) |
1 tablespoon cilantro, chopped |
1 tablespoon spring onion, finely sliced (scallions) |
1 1/2 teaspoons grated ginger |
1 teaspoon shaoxing wine |
1 teaspoon light soy sauce |
1 teaspoon oyster sauce |
1/4 teaspoon sugar |
1/4 teaspoon sesame oil |
square wonton wrapper |
2 1/2 tablespoons light soy sauce |
2 tablespoons finely sliced cilantro |
2 tablespoons grated ginger |
2 tablespoons spring onions, finely sliced (scallions) |
2 tablespoons ketjap manis |
2 tablespoons malt vinegar |
1/4 teaspoon chili oil (store bought) |
1 dash sesame oil |
Directions:
1. For the dressing, combine all ingredients in a bowl and set aside.
2. For the wontons, peel and de-vein prawns, then dice meat - you should end up with about 150gm diced prawn meat. Combine meat with rest of wonton ingredients, excluding wrappers, and cover and refrigerate for 30 minutes.
3. Fill and shape the wontons as desired; seal by running a finger dipped in water around the edges. (Kylie lays out how to fill beautiful-looking wontons step by step in her book, but I can't describe it properly!).
4. Bring a large saucepan of water to the boil and drop wontons, in batches, into the water and cook for 2 minutes or until just cooked - test one to be sure.
5. Remove wontons with a slotted spoon and drain. Arrange wontons on a platter and serve immediately, drizzled with plenty of dressing.
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