Pork and prawn wontons in chilli oil sauce

4
45 minutes

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