Pork and prawn wontons in chilli oil sauce

  • medium
  • 4
  • 45 minutes
Not yet rated

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

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.




Pork and prawn wontons

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


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

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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