Prawn Wontons

  • 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
This is a Kylie Kwong recipe from my Simple Chinese Cooking cookbook.


  1. Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside.
  1. For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat.
  2. Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
  3. Next fill and shape the wontons.
  4. Bring a large saucepan of water to the boil.
  5. Drop wontons, in batches, into the water and cook for 2 minutes or until wontons are just cooked through.
  6. To 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 through.
  7. Remove wontons with a slotted spoon and drain.
  8. Repeat process with remaining wontons.
To serve
  1. Arrange wontons on a platter and serve immediately drizzled with dressing.