Pork and prawn wontons in chilli oil sauce
- 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.
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
Metric
Imperial
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 Lee Kum Kee Chiu Chow Chilli Oil, flakes from the jar
- 1/4 tsp ground white pepper
- 1 pinch of salt
Chilli oil sauce
- 3 tbsp of Lee Kum Kee Chiu Chow Chilli Oil, without flakes
- 2 tbsp of Lee Kum Kee Premium Light Soy Sauce
- 2 tsp sugar
- 4 garlic cloves, peeled and crushed
- 3 tbsp of black vinegar, (Chinkiang vinegar)
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 2 spring onions, green parts only, finely sliced
Method
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.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
