Pork & prawn wontons

Home-made wontons are surprisingly easy to make, and entirely worth it for the freshness of the flavours.

  • 40 mins cooking
  • Makes 40 Item
  • Print


Pork & prawn wontons
  • 300 gram pork mince
  • 400 gram medium green prawns, shelled, deveined, chopped coarsely
  • 1.5 centimetre piece fresh ginger, grated
  • 1 clove garlic, quartered
  • 1 fresh small red chilli, chopped coarsely
  • 2 green onions, chopped coarsely
  • 1/4 cup (60ml) chinese cooking wine (shao hsing)
  • 1 1/2 tablespoon light soy sauce 1teaspoon white sugar
  • 1 egg white
  • 40 wonton wrappers


Pork & prawn wontons
  • 1
    Process pork mince, prawns, ginger, garlic, chilli and onion until finely minced. Add wine, soy, sugar and egg white; process until combined.
  • 2
    Place wonton wrappers on bench; place rounded teaspoons pork mixture in centre of each wrapper. Brush a little water around edges of each wrapper; bring edges together to seal.
  • 3
    Drop wontons, in batches, into a large saucepan of boiling water; boil about 5 minutes or until filling is cooked through. Remove wontons from water with slotted spoon.
  • 4
    Serve wontons with soy sauce for dipping.

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