Prawn wontons with sweet chilli sauce

prawn wontons with sweet chilli sauce
40 Item



1.Shell and devein prawns
2.Blend or process prawns, onion, ginger, garlic and juice until mixture forms a paste. Stir in mint and basil.
3.Place 1 heaped teaspoon of prawn filling in centre of each wonton wrapper. Brush edges with egg, pinch edges together to seal.
4.Place wontons, in batches, in single layer in bamboo steamer. Cook, covered, over wok or large saucepan of simmering water about 10 minutes or until wontons are cooked through.
5.Serve wontons with sweet chilli sauce.

You can deep-fry wontons in vegetable oil, in batches, until browned all over. Uncooked wontons are suitable to freeze, use a sheet of baking paper between each layer of wontons. There’s no need to defrost them before cooking. Serve steamed wontons either using the bamboo steamer as a tray or sit each wonton on a porcelain Chinese soup spoon, drizzle with sweet chilli sauce then pass around on trays to guests.