Wontons With Spring Onion Ginger And Vinegar Dressing Recipes

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WONTONS WITH SPRING ONION, GINGER AND VINEGAR DRESSING



Wontons With Spring Onion, Ginger and Vinegar Dressing image

My conservative mum described these as a "taste sensation"! They are truly beautiful, a mix of flavours that everyone seems to love. Easy to make too, from Kylie Kwong's book "Simple Chinese Cooking". I actually use 150gm minced pork rather than prawns as that's what we prefer; if you're going to do this, just increase the cooking time by a couple of minutes. Prep time does not include 30 minutes refrigeration. Serves 4 as an entree.

Provided by currybunny

Categories     Chinese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

9 medium uncooked prawns, about 300gm (shrimp)
1 tablespoon cilantro, chopped
1 tablespoon spring onion, finely sliced (scallions)
1 1/2 teaspoons grated ginger
1 teaspoon shaoxing wine
1 teaspoon light soy sauce
1 teaspoon oyster sauce
1/4 teaspoon sugar
1/4 teaspoon sesame oil
square wonton wrapper
2 1/2 tablespoons light soy sauce
2 tablespoons finely sliced cilantro
2 tablespoons grated ginger
2 tablespoons spring onions, finely sliced (scallions)
2 tablespoons ketjap manis
2 tablespoons malt vinegar
1/4 teaspoon chili oil (store bought)
1 dash sesame oil

Steps:

  • For the dressing, combine all ingredients in a bowl and set aside.
  • For the wontons, peel and de-vein prawns, then dice meat - you should end up with about 150gm diced prawn meat. Combine meat with rest of wonton ingredients, excluding wrappers, and cover and refrigerate for 30 minutes.
  • Fill and shape the wontons as desired; seal by running a finger dipped in water around the edges. (Kylie lays out how to fill beautiful-looking wontons step by step in her book, but I can't describe it properly!).
  • Bring a large saucepan of water to the boil and drop wontons, in batches, into the water and cook for 2 minutes or until just cooked - test one to be sure.
  • Remove wontons with a slotted spoon and drain. Arrange wontons on a platter and serve immediately, drizzled with plenty of dressing.

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