Prawn wontons
These simple prawn wontons are cooked quickly in boiling water. It's a great recipe to try if you've never made dim sum before as the folding technique is easy and forgiving.
Ingredients
For the prawn wontons
- 300g/10Β½oz raw king prawns, peeled, deveined and roughly chopped (defrost beforehand if using frozen)
- 1 tsp grated fresh root ginger
- 2 spring onions, finely sliced
- 3 tsp cornflour
- pinch sugar
- pinch white pepper
- pinch salt
- 1 tsp sesame oil
- 1 pack wonton wrappers
- chilli oil (optional), to serve
For the black vinegar dipping sauce
- 2 tbsp black vinegar
- 1 tbsp soy sauce
- ΒΌ spring onion, finely sliced
- 1 small red chilli, finely sliced
Method
Add the prawns, ginger, spring onions and cornflour to a bowl. Toss to coat. Mix in the sugar, white pepper, salt and sesame oil.
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.
Cover with a damp tea towel and repeat with more wrappers until all the filling is used.
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.
To make the dipping sauce, mix the vinegar and soy sauce together in a small bowl and sprinkle with spring onion and chilli.
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.
