- 2½ tablespoons light soy sauce
- 2 tablespoons finely sliced Coriander roots and stems
- 2 tablespoons finely diced Ginger
- 2 tablespoons finely sliced spring onions scallions
- 2 tablespoons kecap manis
- 2 tablespoons malt vinegar
- ¼ teaspoon Chilli Oil
- Sesame Oil
- 300 g x 9 uncooked Prawns shrimp
- 1 tablespoon roughly chopped coriander leaf
- 1 tablespoon finelsy sliced spring onion scallions
- 1½ teaspoons finely diced Ginger
- 1 teaspoon shao hsing wine or dry sherry
- 1 teaspoon light soy sauce
- 1 teaspoon Oyster sauce
- ¼ teaspoon white sugar
- ¼ teaspoon Sesame Oil
- 16 fresh wonton wrappers about 7cm square
InstructionsThis is a Kylie Kwong recipe from my Simple Chinese Cooking cookbook.
- Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside.
- For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat.
- Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
- Next fill and shape the wontons.
- Bring a large saucepan of water to the boil.
- Drop wontons, in batches, into the water and cook for 2 minutes or until wontons are just cooked through.
test the wontons you will need to remove one using a slotted spoon and
cut it through with a sharp knife to see if the prawns are just cooked
- Remove wontons with a slotted spoon and drain.
- Repeat process with remaining wontons.
- Arrange wontons on a platter and serve immediately drizzled with dressing.