Pork and prawn wontons in chilli oil sauce
by
- Main
- Medium
- 4
- 45 minutes
PT45M
Ingredients
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
Method
1
To make the sauce, mix all the ingredients together, except for the spring onions. Set aside
2
Make the wonton filling by mixing all the ingredients together in a mixing bowl
3
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
4
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
5
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
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Pork and prawn wontons in chilli oil sauce
