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