- Cook Time: 20 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 36
- Carbohydrate Content: 5g
- Fat Content: 1g
- Fiber Content: 1g
- Protein Content: 2g
- Saturated Fat Content: 1g
- Sodium Content: 0.46g
- Sugar Content: 1g
Steamed pork & prawn wontons Recipe
Steamed pork & prawn wontons is a Chinese recipe for 4 - 8 people, takes only 20 mins; recipe has minced pork, prawn and spring onion.
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
Instructions
- 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.