Serve as a main course with noodles or steamed rice for 2.
This is my husband’s favorite food. Absolutely. No question about it. The dressing is inspired by sauce made in the China. It has a wonderful balance of sweet, sour, and salty, and the coriander, spring onion and ginger fill the sauce with lots of chewy, yummy bits!
Ingredients
- 2 tbs light soy sauce
- 2 tbs finely chopped coriander
- 2 tbs finely chopped ginger
- 2 tbs finely sliced spring onions
- 2 tbs sweet soy sauce (kecap manis)
- 2 tbs malt vinegar
- dash of sesame oil
Wontons
- 9 uncooked medium sized prawns
- 1 tbs finely chopped coriander
- 1 ts finely chopped ginger
- 1 tbs finely sliced spring onions
- 1 ts light soy sauce
- 1 ts oyster sauce
- a pinch of white sugar
- dash of sesame oil
- 16 fresh wonton wrappers
Steps
- For the wontons, peel and de-vein prawns. Note that most supermarket provide this service for free.
- Dice the prawn meat.
- Combine the prawn meat with remaining ingredients of wontons, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
- Meanwhile, combine soy sauce, coriander, ginger, spring onions, sweet soy sauce, vinegar, and sesame oil in a bowl and set aside.
- Next, place a rounded teaspoon of the wonton filling in the centre of a wonton wrapper and shape the wontons.
- Steam the wonton for 15 minutes until it’s cooked. To test the wontons you will need to remove one and cut into it with a sharp knife to see if the prawns are cooked through.
- Heat oil in a pan fry, high heat. Put bottom side of the wontons into the pan fry so the bottom side of the wontons is brown and crunchy.
- Arrange wontons on a platter or on top of noodles and serve immediately, drizzled with dressing.
