Pork and prawn wonton bites

Inspired by prawn toast and wontons, these pork and prawn wonton bites have the best of both worlds. They are also a fantastic way to use up any leftover sliced white bread hanging about in the fridge. This recipe comes from comedian Ting Lim.

Credit: Jiwon Kim

• makes

  20

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG

Ingredients

• 10 slices white sandwich bread, crusts removed
• 1 egg, lightly whisked
• 3 litres vegetable oil, to deep-fry
• 2 spring onions, thinly sliced, to serve

For the filling

• 150 g prawn meat, finely chopped
• 150 g fatty pork mince
• 4-5 whole canned water chestnuts, finely chopped
• 2 garlic cloves, finely chopped
• 1 spring onion, finely chopped
• 1 tsp finely grated ginger
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• ½ tsp toasted sesame oil
• ½ tsp white pepper
• ½ tsp caster sugar
• 1 tsp cornflour
• 1 tsp Shaoxing wine

For the dipping sauce

• 2 tbsp sweet chilli sauce
• 1 tbsp light soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• Chilli flakes, to taste

Instructions

1. To make the dipping sauce, combine the ingredients in a small bowl and set aside.
2. To make the filling, combine the ingredients in a medium bowl and mix well to combine.
3. Use a rolling pin to roll each slice of crustless bread until flattened to the thickness of a wonton skin. Cut each piece in half diagonally to form two triangles. Brush the edges of the bread with beaten egg, then place a spoonful of filling into the centre of each piece of bread, then fold over to enclose, pressing the edges to seal tightly. Repeat with remaining filling and bread slices.
4. Heat the oil to deep-fry in a medium, heavy-based saucepan to 180°C. Deep-fry the ‘wontons’ in batches, or until crisp and golden. Drain on a paper towel-lined plate. Serve the pork and prawn wonton bites with the dipping sauce and sprinkle with spring onion to serve.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

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.