Wontons are a style of Chinese dumpling. It can be tricky to fold and pinch the dough just right, but it gets easier with practice. This recipe fills ready-made wonton wrappers with a fresh prawn mixture.






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  • 300 g raw prawn meat
  • 1 egg white
  • 1 tsp cornflour
  • ¼ tsp sesame oil
  • 1 tbsp finely sliced spring onions
  • 1 tbsp finely chopped coriander
  • wonton wrappers
  • chicken broth, to serve
  • herbs, to garnish, optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Combine prawn, eggwhite, cornflour, sesame oil, onion and coriander in a bowl. Stir to thoroughly combine.
  2. Spoon a little filling onto a wonton wrapper. Fold into a triangle and push inwards. Repeat with remaining filling and wrappers.
  3. Bring a large saucepan of water to the boil. Cook wontons, in batches, for about 5 minutes, or until they float to the surface.
  4. Strain wontons and transfer to serving bowls. Cover with chicken broth, garnish with herbs, if using, and serve. 


This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.