Recipe Facts

Servings: 4

Ingredients

  • PORK AND PRAWN WONTONS
  • 1 packet wonton wrappers, (200g)
  • 3 oz of pork mince
  • 3 oz of prawns, minced
  • 3/4 oz of dried wood ear mushrooms, rehydrated in boiling water
  • 1 knob of ginger, peeled and finely chopped
  • 2 tsp Shaoxing wine
  • 1/4 tsp chilli oil, flakes from the jar
  • 1/4 tsp ground white pepper
  • 1 pinch of salt
  • CHILLI OIL SAUCE
  • 3 tbsp of chilli oil, without flakes
  • 2 tbsp of light soy sauce
  • 2 tsp sugar
  • 4 garlic cloves, peeled and crushed
  • 3 tbsp of black vinegar, (Chinkiang vinegar)
  • 2 tsp sesame oil
  • 2 spring onions, green parts only, finely sliced
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Pork And Prawn Wontons In Chilli Oil Sauce

Directions

To make the sauce, mix all the ingredients together, except for the spring onions. Set aside

Make the wonton filling by mixing all the ingredients together in a mixing bowl

To fold the wontons, lay one wrapper flat in your left hand (if you are right handed), then add 1 tsp of the filling in the centre. Moisten your finger with a little water, then moisten the edges of the wrapper and fold in half to form a triangle. Make sure they are sealed well

Bring the two corners together into the centre to form a ‘water caltrop’ shape. Set them aside on a floured plate as you’re making them

Cook the wontons in gently boiling water in batches of no more than 5–6, for 4 minutes. Serve in the sauce, garnished with the spring onion

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