World Cuisine

  • 16 wonton sheets, 7 cm (3 inches) square
  • a little sunflower oil
  • 6 raw prawns
  • 125 g (4 oz) minced pork
  • 40 g (1½ oz) onion, chopped
  • 2 garlic cloves
  • 5 water chestnuts
  • 1 teaspoon palm or light muscovado sugar
  • 1 tablespoon light soy sauce
  • 1 egg

Make the filling by preparing the prawns (see page 13) and blending all the ingredients in a blender or food processor.

Put 1 heaped teaspoonful of the filling into the centre of a wrapper, placed over your thumb and index finger. As you push the filled wrapper down through the circle your fingers form, tighten the top, shaping it but leaving the top open. Repeat this process with all the wrappers.

Put the filled wontons on to a plate and place the plate in a steamer. Drizzle a little oil on top of the wontons, put the lid on and steam for 30 minutes.

Serve the wontons hot or warm, with a dipping sauce such as sweet chilli sauce.

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