For Dressing –
- Light soy sauce – 2½ tbsp.
- Ginger (finely diced) – 1 tbsp.
- Garlic (finely diced) – 1 tbsp.
- Spring onions (finely sliced) – 2 tbsp.
- Celery (finely diced) – 2 tbsp.
- Kecap manis – 2 tbsp.
- Malt vinegar – 2 tbsp.
- Chili oil – 1/4 tsp.
- Sesame oil – 1/2 tsp.
For Wontons –
- Uncooked medium-sized prawns – 9 (about 300g)
- Spring onion (finely sliced) – 2 tbsp.
- Ginger (finely diced) – 1½ tsp.
- Shao Hsing wine or dry sherry – 1 tsp.
- Light soy sauce – 1 tsp.
- White sugar – 1/4 tsp.
- Sesame oil – 1/4 tsp.
- Fresh wonton wrappers (about 7cm square) – 16
- In a medium-large bowl, add soy sauce, spring onions, ginger, garlic, vinegar, celery, kecap manis, chili oil and sesame oils; combine well and set aside.
- Peel prawns and remove veins. Then dice prawn meat and combine with spring onion, ginger, wine, soy sauce, sugar and sesame oil in a medium bowl. Cover the bowl and refrigerate for about 30 minutes.
- Place 1 teaspoon of the filling in the center of a wonton wrapper and fold the wrapper in half to close the filling. Lightly press around filling and edges to seal. Then hold the wonton lengthways and fold the sealed edge back in on itself. Bring the two ends with your fingers and lightly press them to join.
- Make wontons with remaining filling and wrappers.
- Boil water in a large saucepan and drop wontons carefully, Cook them until they are cooked or for about two minutes.
- Drain wontons with a slotted spoon.
- Place wontons on a serving platter, drizzled with dressing and serve warm.
You can sprinkle Sichuan pepper and salt over the prepared wonton, which will give an extra layer of flavors.
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