Pork and prawn wontons in chilli oil sauce

Name: Pork and prawn wontons in chilli oil sauce
Total time: 45 min
Ingredients: 1 packet wonton wrappers, (200g); 80g of pork mince; 80g of prawns, minced; 20g of dried wood ear mushrooms, rehydrated in boiling water; 1 knob of ginger, peeled and finely chopped; 2 tsp Shaoxing wine; 1/4 tsp chilli oil, flakes from the jar; 1/4 tsp ground white pepper; 1 pinch of salt; 3 tbsp of chilli oil, without flakes; 2 tbsp of light soy sauce; 2 tsp sugar; 4 garlic cloves, peeled and crushed; 3 tbsp of black vinegar, (Chinkiang vinegar); 2 tsp sesame oil; 2 spring onions, green parts only, finely sliced

by Helen Graves

Item 1 of 1

Main
medium
4
45 minutes

Helen Graves served up a comforting pork and prawn wonton recipe, bathed in a rich, spicy chilli oil sauce. Many people find shaping wontons a little intimidating at first, but do not be deterred – this particular shape is super easy to make with a little practice.

First published in 2017

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This is an incredibly satisfying dish for such a small amount of effort, and its ability to hit the comfort food spot is unbeatable. It’s a case of mixing together the filling ingredients, shaping the wontons and once cooked, letting them bathe in the sauce.

They’re filled with minced pork, prawn and mushrooms and the sauce is the rich, slippery kind that is hot, salty, tangy and just a little bit sweet; it’s hard to resist drinking it from the bowl, to be honest.

Ingredients

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Pork and prawn wontons

1 packet wonton wrappers, (200g)
80g of pork mince
80g of prawns, minced
20g of dried wood ear mushrooms, rehydrated in boiling water
1 knob of ginger, peeled and finely chopped
2 tsp Shaoxing wine
1/4 tsp chilli oil, flakes from the jar
1/4 tsp ground white pepper
1 pinch of salt

Chilli oil sauce

3 tbsp of chilli oil, without flakes
2 tbsp of light soy sauce
2 tsp sugar
4 garlic cloves, peeled and crushed
3 tbsp of black vinegar, (Chinkiang vinegar)
2 tsp sesame oil
2 spring onions, green parts only, finely sliced

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Method

To make the sauce, mix all the ingredients together, except for the spring onions. Set aside

Make the wonton filling by mixing all the ingredients together in a mixing bowl

To fold the wontons, lay one wrapper flat in your left hand (if you are right handed), then add 1 teaspoon of the filling in the centre. Moisten your finger with a little water, then moisten the edges of the wrapper and fold in half to form a triangle. Make sure they are sealed well

Bring the two corners together into the centre to form a ‘water caltrop’ shape. Set them aside on a floured plate as you're making them

Cook the wontons in gently boiling water in batches of no more than 5–6, for 4 minutes. Serve in the sauce, garnished with the spring onion

First published in 2017

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Helen Graves

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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