Prawn Wantons With Green Apple Chilli Dipping Sauce

Prawn Wantons With Green Apple Chilli Dipping Sauce

By Atika Lim  ,

January 9, 2017

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For a pork and prawn variation, shell and devein 350 g uncooked king prawns – you will need 180 g prawn meat and 180 g lean pork mince. For a long-lasting crunchy result, deep-frying is best done over a medium heat. If the oil is too hot, the skin will burn by the time the filling is cooked. Also, the heat won’t penetrate the skin properly, which means the wonton browns fast, but will turn soggy and wilt just as quickly

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6

Ingredients

½ x 250 g packet wonton wrappers

(yellow square ones)

Rice bran or vegetable oil, to deep-fry

DIPPING SAUCE

1 large green apple, cored, chopped

1 long green chilli, chopped coarsely

Handful fresh coriander leaves

1 clove garlic, peeled

¼ cup white vinegar

1 tsp salt

1 tbsp caster sugar

FILLING

700 g uncooked king prawns

1 tsp cornflour

2-3 tsps finely chopped fresh ginger

1 green onion, chopped

1 tbsp shao hsing rice wine

1 tsp sesame oil

1 tbsp soya sauce

½ tsp caster sugar

¼ tsp ground white pepper

Directions

DIPPING SAUCE

1Blitz all the ingredients in a blender until smooth. Transfer to a small bowl; cover and refrigerate.

FILLING

1Shell and devein prawns. You will need 350 g prawn meat. Pulse the prawns in a food processor very briefly – the prawns should be roughly chopped, not a smooth paste. Tip the mixture into a medium bowl. Add the remaining ingredients and mix with a spoon until combined.

2Top each wonton wrapper with a heaped teaspoon of the Filling. Brush edges with a little water, then fold diagonally in half; seal. If you want, you can push a crease into the centre of the bottom of the purse and bring the two corners together, sealing with a little water to form a little parcel.

3To cook wontons, heat oil in a small saucepan over a low to medium heat, about 160 C, or until a plain wrapper fries to a golden brown in 10 to 15 secs. Fry wontons in batches of five for about 3 to 5 mins or until crispy, deep golden and cooked through. Remove from oil using a slotted spoon; drain in a large sieve lined with paper towel.

4Serve wontons immediately with the Dipping Sauce.

For a pork and prawn variation, shell and devein 350 g uncooked king prawns – you will need 180 g prawn meat and 180 g lean pork mince. For a long-lasting crunchy result, deep-frying is best done over a medium heat. If the oil is too hot, the skin will burn by the time the filling is cooked. Also, the heat won’t penetrate the skin properly, which means the wonton browns fast, but will turn soggy and wilt just as quickly.

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