Prawn wontons with Thai Basil

Serves 4 (24-30 dumplings) Starters and mains

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Method

Put the dried shrimp in a dry pan and toast for 3–4 minutes until fragrant. Grind to a fine powder in a mini blender or with a pestle and mortar.

Place the prawns on a chopping board and mince them by running your sharpest knife through them, scooping them back into a pile in the centre of the chopping board, and running the knife through again. After a couple of minutes, you should have a chunky paste.

Put the paste in a large mixing bowl with the ground dried shrimps, grated ginger, spring onions, salt, sugar, shaoxing rice wine, sesame oil, white pepper, Thai thin soy sauce, fish sauce and coriander stalks. Mix well to form a cohesive mixture, and transfer to the fridge to firm up for 10 minutes.

Line a tray with baking paper. Take the wonton wrappers and a small cup of water. Begin by adding 1tbsp of filling to the centre of 1 wonton wrapper. Dip your finger into the water and run this around the edge of the wrapper, then fold the wonton into a parcel. Repeat, then arrange the filled wontons on the prepared baking tray.

Gently warm the chintan chicken broth and put a separate large pan of water on to boil.

Take 4 serving bowls and season each with 2tsp nam prik pao, 1tbsp fish sauce, ¼tsp ground white pepper, ½tsp light brown sugar, then add 80ml hot chicken stock. Stir to combine and dissolve the sugar.

Add the wontons to the pan of boiling water and stir. Cook for 4–5 minutes or until the wontons float to the surface. In batches, scoop out using a slotted spoon, drop into each serving bowl and toss to coat. Top each bowl with Thai basil leaves, crispy garlic and roasted chilli powder to serve.

This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.