Friday, 24 July 2009

Easy Chinese Wontons

These tasty Chinese snacks are great picnic food with a sweet chilli dip, or an accompaniment to a simple stir fry. Brush them with oil and bake them until golden or try poaching them for 20 minutes in a light chicken soup and serve them on top of the soup.


400g raw prawns
100g minced pork
2 tins water chestnuts, drained and chopped
1 clove garlic, chopped
1tsp grated fresh ginger
Handful Coriander leaves
1tbsp low salt soy sauce
2tsp dry sherry
18 x 9cm square wonton wrappers
1 egg lightly beaten


Process all the filling ingredients to form a paste.

Place rounded teaspoons of mixture in the centre of wonton wrappers and brush the edges with egg.

Bring the corners together in the centre of the wonton to form a parcel and press to seal the wrappers.

Wontons can be made 3 hours in advance and refrigerated until use.

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