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Pork and prawn wonton
Serves 16 Starters and mains
Ingredients
- 100g pork mince
- 100g raw tiger prawns, peeled, deveined and very finely chopped
- 2 spring onions, finely chopped
- 2 garlic cloves, finely grated
- 4cm-piece root ginger, peeled and finely grated
- 1tsp sesame oil
- 2tbsp oyster sauce
- 16 wonton wrappers, defrosted if frozen
- 16 dried goji berries (optional)
For the dipping sauce
- 2tbsp sweet chilli sauce or sriracha sauce
- 1tbsp light soy sauce
- 2tsp fish sauce
- 1tbsp lime juice
- 1⁄4-1⁄2tsp dried chilli flakes, to taste
Method
Mix together all the ingredients for the dipping sauce with 1tbsp warm water and set aside.
Mix together the pork, prawns, spring onions, garlic, ginger, sesame oil and oyster sauce in
a large mixing bowl. Season.
Place 1 heaped tbsp of the pork mixture in the middle of a wonton wrapper. Brush the edges with a little water, then gather the wonton up around the filling, tap the bottom to flatten it slightly and leave the top open. Place a goji berry, if using, on top. Cover with a damp cloth and repeat with the remaining wrappers and filling to make 16 dumplings in total.
Place each wonton on a small square of baking paper and then in a large bamboo steamer or regular steamer. (You may need to cook the wonton in two batches.) Cover and steam over a wok or pan of simmering water for 8-10 minutes. Serve immediately with the dipping sauce.
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