Prawn & ginger wontons served with sweet Thai chilli sauce
Makes: 40 wontons
Ingredients
40 wonton wrappers
1 litre sunflower oil, for frying
250ml sweet Thai chilli sauce, for serving
FILLING:
250g prawn tails, cleaned and shelled
3 spring onions, chopped
1 clove garlic, chopped
1 tbsp grated ginger
1 mild green chilli, seeds removed and finely chopped
3 tbsp soy sauce
1 tbsp sweet Thai chilli sauce
Directions
Place all the ingredients for the filling in a food processor and blend until you have a roughly blended “paste”.
Place a wonton wrapper on a clean surface and place 1 teaspoon of the prawn mixture into the centre. Brush water along the edges of the wrapper with your finger and bring the opposite corners together to create a four-sided “purse”. Seal the sides by pinching them together. Repeat with the remaining mixture.
Heat the sunflower oil in a pot and fry the wontons until golden. It is important that the oil is not too hot that the wontons become brown too quickly and not cooked enough inside. Remove with a slotted spoon and place on paper towel to drain excess oil.
Serve warm with the sweet Thai chilli sauce.
Ingredients
40 wonton wrappers
1 litre sunflower oil, for frying
250ml sweet Thai chilli sauce, for serving
FILLING:
250g prawn tails, cleaned and shelled
3 spring onions, chopped
1 clove garlic, chopped
1 tbsp grated ginger
1 mild green chilli, seeds removed and finely chopped
3 tbsp soy sauce
1 tbsp sweet Thai chilli sauce
Directions
Place all the ingredients for the filling in a food processor and blend until you have a roughly blended “paste”.
Place a wonton wrapper on a clean surface and place 1 teaspoon of the prawn mixture into the centre. Brush water along the edges of the wrapper with your finger and bring the opposite corners together to create a four-sided “purse”. Seal the sides by pinching them together. Repeat with the remaining mixture.
Heat the sunflower oil in a pot and fry the wontons until golden. It is important that the oil is not too hot that the wontons become brown too quickly and not cooked enough inside. Remove with a slotted spoon and place on paper towel to drain excess oil.
Serve warm with the sweet Thai chilli sauce.
Ingredients
40 wonton wrappers
1 litre sunflower oil, for frying
250ml sweet Thai chilli sauce, for serving
FILLING:
250g prawn tails, cleaned and shelled
3 spring onions, chopped
1 clove garlic, chopped
1 tbsp grated ginger
1 mild green chilli, seeds removed and finely chopped
3 tbsp soy sauce
1 tbsp sweet Thai chilli sauce
Directions
Place all the ingredients for the filling in a food processor and blend until you have a roughly blended “paste”.
Place a wonton wrapper on a clean surface and place 1 teaspoon of the prawn mixture into the centre. Brush water along the edges of the wrapper with your finger and bring the opposite corners together to create a four-sided “purse”. Seal the sides by pinching them together. Repeat with the remaining mixture.
Heat the sunflower oil in a pot and fry the wontons until golden. It is important that the oil is not too hot that the wontons become brown too quickly and not cooked enough inside. Remove with a slotted spoon and place on paper towel to drain excess oil.
Serve warm with the sweet Thai chilli sauce.
Ingredients
40 wonton wrappers
1 litre sunflower oil, for frying
250ml sweet Thai chilli sauce, for serving
FILLING:
250g prawn tails, cleaned and shelled
3 spring onions, chopped
1 clove garlic, chopped
1 tbsp grated ginger
1 mild green chilli, seeds removed and finely chopped
3 tbsp soy sauce
1 tbsp sweet Thai chilli sauce
Directions
Place all the ingredients for the filling in a food processor and blend until you have a roughly blended “paste”.
Place a wonton wrapper on a clean surface and place 1 teaspoon of the prawn mixture into the centre. Brush water along the edges of the wrapper with your finger and bring the opposite corners together to create a four-sided “purse”. Seal the sides by pinching them together. Repeat with the remaining mixture.
Heat the sunflower oil in a pot and fry the wontons until golden. It is important that the oil is not too hot that the wontons become brown too quickly and not cooked enough inside. Remove with a slotted spoon and place on paper towel to drain excess oil.
Serve warm with the sweet Thai chilli sauce.
