Recipes - Malaysian & Singaporean

Pork and Prawn Wonton
Wonton


These pork and prawn wontons are little pockets of pork and shrimp, bursting with delicious briny, juicy, sweetness! A popular Chinese dish, wontons have different names and cooking methods in different provinces of China. Have wontons on their own, or as a side with noodles.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

For Wontons:

250g minced pork
8-10 tiger prawn (minced)
2-3 tsp soy sauce
2 tsp Shaoxing wine (optional)
¼ tsp white pepper
1 tsp grated ginger
2 cloves garlic (minced)
2 tsp corn flour
1 egg
2½ tbsp sliced spring onions, and extra for garnish
1 pkt of wonton skin

For Chicken Broth:

3 cups chicken broth
salt to taste
white pepper to taste
sesame oil to taste




Steps:
  1. Put all ingredients into a mixing bowl and mix well with your hand.
  2. Set up plate, wonton skin, filling tray, and a little bowl of water for wrapping the wontons. Dust plate and tray with a little plain flour so that the wonton will not stick.
  3. Prepare the soup by bringing the chicken broth to boil. Add salt, white pepper, and sesame oil to taste.
  4. Start wrapping wontons by placing about 1 tsp of meat filling on a wonton wrapper. Dip finger into water and apply around the bottom edges (U shaped). Fold and seal the edges. Fold in half again length wise and pinch the ends together. Repeat until all meat filling is used up. To store for later use, freeze wontons on the tray.
  5. Cook wonton in a boiling pot of water. After wonton is cooked, take it out and set aside in a bowl of room-temperature water to prevent the wontons from sticking to each other.
  6. Transfer the wontons out with a strainer and into the soup and serve immediately.

Note: To improve the taste and texture of the wonton filling, buy pork mince that contains at least 30% fat. Mince with less fat will make the wonton’s texture harder and less juicy.


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Pork and Prawn Wonton

Pork and Prawn Wonton

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These pork and prawn wontons are little pockets of pork and shrimp, bursting with delicious briny, juicy, sweetness! A popular Chinese dish, wontons have different names and cooking methods in different provinces of China. Have wontons on their own, or as a side with noodles.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

For Wontons:

250g minced pork
8-10 tiger prawn (minced)
2-3 tsp soy sauce
2 tsp Shaoxing wine (optional)
¼ tsp white pepper
1 tsp grated ginger
2 cloves garlic (minced)
2 tsp corn flour
1 egg
2½ tbsp sliced spring onions, and extra for garnish
1 pkt of wonton skin

For Chicken Broth:

3 cups chicken broth
salt to taste
white pepper to taste
sesame oil to taste

Instructions
  1. Put all ingredients into a mixing bowl and mix well with your hand.
  2. Set up plate, wonton skin, filling tray, and a little bowl of water for wrapping the wontons. Dust plate and tray with a little plain flour so that the wonton will not stick.
  3. Prepare the soup by bringing the chicken broth to boil. Add salt, white pepper, and sesame oil to taste.
  4. Start wrapping wontons by placing about 1 tsp of meat filling on a wonton wrapper. Dip finger into water and apply around the bottom edges (U shaped). Fold and seal the edges. Fold in half again length wise and pinch the ends together. Repeat until all meat filling is used up. To store for later use, freeze wontons on the tray.
  5. Cook wonton in a boiling pot of water. After wonton is cooked, take it out and set aside in a bowl of room-temperature water to prevent the wontons from sticking to each other.
  6. Transfer the wontons out with a strainer and into the soup and serve immediately.

Note: To improve the taste and texture of the wonton filling, buy pork mince that contains at least 30% fat. Mince with less fat will make the wonton’s texture harder and less juicy.

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