Prawn Wontons

Cook time 45 minutes
Servings 4


4 dried shiitake mushrooms rehydrated in 250ml warm water
2cm piece of ginger minced
4 spring onions, chopped
2 stems of gai lan or bok choy, roughly chopped
500g prawns, peeled and deveined
½ egg, whisked
Pinch of white pepper
Pinch of caster sugar
5 drops of sesame oil
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 tbsp water
12 thin wonton wrappers

Dipping sauce
3 tbsp black vinegar
1 tbsp soy
2-3 drops of sesame oil
1 long red chilli, finely sliced on a diagonal

Prawn Wontons


To make the dipping sauce combine all the ingredients in a small bowl.

Squeeze liquid out of the shiitake and add to a food processor along with the bok choy, spring onions, and ginger and blitz until finely chopped. Add the prawns, egg, pepper, sugar, soy and sesame oil. Pulse 5-6 times until a sticky paste forms.

Lay half the wonton wrappers out on a clean surface, and cover the rest with a clean, damp teatowel so that they don’t dry out. Spoon 1 teaspoon of the prawn mixture into the centre of the wrapper, then brush the edges with cornflour mixture, or the leftover whisked egg if you prefer. Fold the wonton over to form a triangle and press gently around the prawn parcel to ensure all air bubbles are removed. Continue the process and arrange on a tray that is lined with baking paper. Cover with a damp tea towel again so they do not dry out. Place in the fridge until ready to use.

Place in a steamer basket over some boiling water and steam the wontons in batches (about 15 minutes). The wontons are ready when they begin to shrivel. Serve with the dipping sauce.

PDF of this recipe available to download here.