Prawn and Chicken Wontons

These wontons are super tasty, a little spicy, but not enough to blow your head off. They go well on their own as finger food with chili sauce on the side or with noodles and soup. I won’t post post the folding technique, just google it or check out youtube. There are numerous sites with good instructions and photos available.

The trick to frying these wontons, is to keep the heat at medium. If the oil is too hot, you’ll burn the skin before the filling cooks. The wontons can be wrapped and kept for 3 or 4 days in the fridge before frying. Great if you’re preparing for a party.

You’ll need:
(a)

  • 500 grams chicken mince
  • 200 grams raw peeled prawns
  • 2 tablespoons white wine
  • 1 tablespoon Ayam brand Satay marinade powder
  • 1 teaspoon fennel powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon Chinese five spice powder
  • 2 tablespoons hot chilli sauce
  • 1 table spoon ketchup manis
  • 1 tablespoon soya sauce
  • 3 green chillies
  • 1/2 tbspn ginger paste
  • 1/2 tbspn garlic paste
  • 1 teaspoon white pepper powder
  • 2 stalks fresh coriander with roots (scrape the hairy bits off)

(b)

  • 1 slice ginger (peeled and diced finely)
  • 3 fresh shitake mushrooms (diced finely)
  • Salt to taste

(c)

  • Wonton wrappers
  • Water

Method:
Process Ingredients (a) in a food processor until well blended. Mix ingredients (b) into the mixture, stir well.
Take a teaspoon of the filling and fry off in a little oil and taste. Adjust seasoning accordingly.

To wrap the wontons, dip a teaspoon in water, scoop out about a teaspoon of filling into the wrapper. Dip your fingers in water and swipe the edges of the wonton. Press down to seal. You can fold the wontons anyway you like, triangles are good, or even just gather the edges and press together to form ‘money bags’.

Fry wontons in hot oil, drain on kitchen paper and serve with chili sauce. Enjoy!

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