Wontons With Spring Onion, Ginger And Vinegar Dressing

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 9 medium uncooked prawns, about 300gm (shrimp)
• 1 tablespoon cilantro, chopped
• 1 tablespoon spring onion, finely sliced (scallions)
• 1 1/2 teaspoons grated ginger
• 1 teaspoon shaoxing wine
• 1 teaspoon light soy sauce
• 1 teaspoon oyster sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon sesame oil
• square wonton wrapper
• 2 1/2 tablespoons light soy sauce
• 2 tablespoons finely sliced cilantro
• 2 tablespoons grated ginger
• 2 tablespoons spring onions, finely sliced (scallions)
• 2 tablespoons ketjap manis
• 2 tablespoons malt vinegar
• 1/4 teaspoon chili oil (store bought)
• 1 dash sesame oil

Recipe

• 1 for the dressing, combine all ingredients in a bowl and set aside.
• 2 for the wontons, peel and de-vein prawns, then dice meat - you should end up with about 150gm diced prawn meat. combine meat with rest of wonton ingredients, excluding wrappers, and cover and refrigerate for 30 minutes.
• 3 fill and shape the wontons as desired; seal by running a finger dipped in water around the edges. (kylie lays out how to fill beautiful-looking wontons step by step in her book, but i can't describe it properly!).
• 4 bring a large saucepan of water to the boil and drop wontons, in batches, into the water and cook for 2 minutes or until just cooked - test one to be sure.
• 5 remove wontons with a slotted spoon and drain. arrange wontons on a platter and serve immediately, drizzled with plenty of dressing.