pork + prawn chilli wontons

makes: 30 wontons

prep time: 35 minutes

cook time: 6 minutes



250g fatty pork mince

150g king prawns, blended

3 spring onions, finely sliced

2cm piece ginger, grated

2 cloves garlic, minced

1 tbsp shaoxing wine

2 tsp sesame oil

1 tsp brown sugar

salt and pepper to taste

30 wonton wrappers

cornflour, for dusting

chilli oil dressing

6 tbsp chilli oil

3 tbsp soy sauce

3 tbsp rice wine vinegar

2cm piece ginger, grated

2 garlic cloves, minced

1 tsp sesame oil


handful coriander, chopped

2 tbsp sesame seeds, toasted

2 spring onions, sliced


combine dressing ingredients in a bowl and whisk together, allow to sit and infuse while you prepare the wontons

in a large mixing bowl combine all of the filling ingredients and mix well with your hands

sprinkle a plate with a light dusting of cornflour for your wontons to sit on once folded

take a wonton wrapper in the palm of your hand and add a teaspoon of mixture to the center of the wrapper. you dont want to overfill the wonton as it will make them harder to seal and potentially open whilst cooking

dip your finger in a cup of water and line a v shape around one side the wrapper so that as you fold the wonton over the wrapper sticks together. once folded over press around the sides of the filling making sure you get rid of any air bubbles

there are many ways to fold a wonton but i like to fold the two pointy sides in towards me and press them together with a tiny bit more water in a ''hug'' like shape

bring a large pot of water to the boil and cook the wontons for 6 minutes

drain the wontons well with a slotted spoon then pour over the chilli oil dressing, i like to use at least 5 tablespoons of this because its delicious!

garnish with the chopped coriander, spring onions and toasted sesame seeds