Prawn and Mushroom Rice Paper Wontons

Cook Time 30 minutes

Servings makes 8-10

Ingredients

300g peeled and deveined prawns, roughly chopped

150g button mushrooms, roughly chopped

2 tbsp chives, finely chopped

1 tbsp fresh ginger, minced

1 tsp garlic, minced

1 tbsp sesame oil

1 tbsp light soy sauce 

1 tbsp cornflour

½ tsp white pepper

1 tsp salt 

½ tsp Chinese five-spice 

12 rice paper 

Safflower, for pan-frying

Spring onion, finely chopped to serve 

Dipping Sauce

3 tbsp soy sauce 

1 tbsp black vinegar 

1 small chilli, seeds removed and finely chopped

Method

In a food processor blitz together the prawns and mushrooms, keeping the mix slightly chunky. If not using a food processor, mix the chopped prawns and mushrooms together until combined. Add in the chives, ginger, garlic, sesame oil, light soy, cornflour, salt, pepper and five-spice. Mix well and set aside. 

Place a damp tea towel on a flat surface and get ready to work with the rice paper. 

In a large shallow bowl filled with water, dip one rice paper round at a time and place on a damp tea towel. 

Place 1 heaped tbsp of the prawn and mushroom mix in the centre. Fold the rice paper around the filling in a rough square shape. 

Place on a sheet of baking paper so they don't stick.

Combine sauce ingredients together and stir. 

In a large non-stick frying pan, heat 2 tbsp of oil on medium heat. Frying in batches, place 4 dumplings on the pan and fry for 1-2 minutes on each side until golden brown and crispy. 

Remove the dumplings from the pan, serve immediately with sauce and spring onion.