Asian

Prawn and ginger wontons with chilli oil

Name: Prawn and ginger wontons recipe
Yield: 35
Cuisine: /asian
Ingredients: 35 wonton wrappers; Chilli oil, to serve; Herbs of your choice, to serve (such as long green shallots, coriander, mint and Thai basil); Toasted sesame seeds, to serve; 1kg green prawns; 500g fresh lotus root (from Asian grocers); 100g long green shallots, finely chopped; 25g ginger; Pinch of white pepper; 60ml soy sauce; 60ml mirin; 30.00 ml sesame oil

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by Celine Chung

CHEF, COOKBOOK AUTHOR

Jul 09, 2023

"Dumplings look so good and are not hard to make. You can also fold the wrappers in a simple semi-circle or a money-bag shape if you prefer."

35 wonton wrappers
Chilli oil, to serve
Herbs of your choice, to serve (such as long green shallots, coriander, mint and Thai basil)
Toasted sesame seeds, to serve

Filling

1kg green prawns
500g fresh lotus root (from Asian grocers)
100g long green shallots, finely chopped
5cm piece fresh ginger (25g), finely chopped
Pinch of white pepper
1/4 cup (60ml) light soy sauce
1/4 cup (60ml) Chinese rice wine (shaohsing)
1 1/2 tbs sesame oil

Method

1.

For the filling, peel prawns and cut them into small pieces. Peel lotus root and use a food processor to crush into tiny pieces. Mix prawns and lotus root with the remaining ingredients.
2.

Place a wonton wrapper in your hand with one corner facing up. Put about 25g filling in the centre of the wrapper, forming a rectangle spread out more along the length than the height. Using the tip of your finger, draw a line of water along the wonton wrapper, just above the filling.
3.

Take bottom of wrapper and place it up to the water mark, then roll filling upwards so that the filling is almost aligned with the top of the wrapper. Lightly wet one end of the wonton, then bring the other end back over by wrapping it around your fingers. Place the wet end on the other dry end and pinch until both are sealed together.
4.

Cook wontons in a large saucepan of boiling salted water for 5 minutes, then drain and transfer to a bowl or shallow plate. Pour chilli oil over the top and garnish with fresh herbs and sesame seeds.

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Recipe Notes

Wontons can be stored in the refrigerator for a maximum of 2 hours before cooking (to avoid the wonton wrappers becoming moist from the filling, which will cause them to stick together).