Chinese recipe for 4 - 8 people, takes only 20 mins; recipe has minced pork, prawn, spring onion, garlic clove, root ginger, oyster sauce, sesame oil, water chestnut, wonton wrapper, lettuce, soy sauce, dry sherry, root ginger and spring onion.
Steamed pork & prawn wontons
Course: Chinese
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 2 fat garlic cloves, crushed
- Spring Onion: 2 spring onions, chopped small
- Soy Sauce: 2 tbp soy sauce
- Sesame Oil: 1 tsp sesame oil
- Root Ginger: 2 tsp grated root ginger or puree
- Lettuce: large lettuce leaves, or baking parchment, for steaming
- Prawn: 85g peeled prawn, thawed if frozen and finely chopped
- Oyster Sauce: 2 tbsp oyster sauce
- Dry Sherry: 2 tbsp dry sherry
- Minced Pork: 175g minced pork
- Water Chestnut: 5 water chestnuts (from a can), drained and finely chopped
- Wonton Wrapper: about 36 wonton wrappers, 9cm square, thawed if frozen
Directions
- Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
- Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)
- For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
- Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest - check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.
