Prawn wontons

1. 1

   Add the prawns, ginger, spring onions and cornflour to a bowl. Toss to coat. Mix in the sugar, white pepper, salt and sesame oil.

2. 2

   Holding a wonton wrapper with a point towards you, place a heaped teaspoon of the filling in the middle. Use your finger to wet the edges of the wrapper with a little water (it helps to have a bowl of water nearby). Pinch the point closest to you together with the opposite point (to make a triangle shape). Next use your fingers to pinch an unsealed corner and push it up towards the middle (sealed) point. Repeat with the remaining unsealed corner, creating three peaks. Use your fingers to push out any air pockets and pinch the wrapper together along the seam to seal well.

3. 3

   Cover with a damp tea towel and repeat with more wrappers until all the filling is used.

4. 4

   Place the wontons in a large saucepan of boiling water, giving a gentle stir to make sure they don’t stick to the bottom. Once all the dumplings have floated to the surface, cook for another 2 minutes.

5. 5

   To make the dipping sauce, mix the vinegar and soy sauce together in a small bowl and sprinkle with spring onion and chilli.

6. 6

   Remove the wontons from the pan using a slotted spoon. Serve with your favourite chilli oil drizzled over (if using) and the dipping sauce alongside.

1 serving ≈ 40 g

Nutrition values are estimates. - means data is unavailable.