Prawn Wontons เกี้ยวกุ้ง
Mouth-wateringly delicious, my cooking partner and I could have easily eaten them all ourselves. Unfortunately for us, I have promised a few friends some so we had to really behave and exercise great will power. These wontons are light, fresh and delicious and because they are steamed, healthy as well.
You will need around 60 wonton wrappers (10x10cm)
Pork filling.
In a large bowl, put in
-50g dry Shitake mushrooms, add
-cold water.
Leave aside for 30 minutes to soften.
But substitute with 100g fresh chestnut mushrooms if you prefer.
In a separate large bowl, put in
-850g mince pork,
-2tbsp finely chopped or grated ginger,
-2 large finely chopped or grated garlic cloves,
-2 finely sliced spring onions,
-1 finely chopped carrots (100g)
-2tbsp oyster sauce,
-2tbsp soy sauce,
-1tbsp sesame oil.
Add
-chopped Shitake or chestnut mushrooms.
Mix gently to combine.
Leave to marinate for at least 30 minutes.
The prawns.
Chop 100g raw prawns into large chunks.
To assemble.
Fill each wrapper with a heaped tablespoonful of pork filling.
Pull up the edges.
Top with the chopped prawns.
Steam, in batches, for around 8 minutes.
Serve with the sauce.
Dipping Sauce.
In a bowl put in,
-1tbsp chopped or grated ginger,
-1tbsp chopped or grated garlic,
-1 sliced spring onion,
-1tbsp chopped coriander,
-1 chopped chilli (not essential),
-2tbsp soy sauce,
-2tbsp balsamic vinegar,
-1tbsp water,
-1tsp sesame oil.
Stir and leave aside until needed.
Note: if you have any pork filling left...Roll them into meatballs, steam and serve them along side the wontons.
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