Prawn and Pork Wontons
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Toi
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These are a delightful homemade pork and prawn wonton that are steamed but you can also fry. We love them as an entree but have also used them as a finger food for parties.
Toi
Ingredients
Serves: 6
- Garlic Oil
- 3 tablespoons vegetable oil
- 3 garlic cloves, finely diced
- Wontons
- 5 whole black peppercorns
- 2 cloves garlic
- 1 pinch salt, to taste
- 2 coriander roots
- 150g pork mince
- 150g prawns, finely diced
- 5 water chestnuts, finely diced
- 1 teaspoon tapioca
- 1 tablespoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon salt
- 25-30 wonton skins
- Dipping Sauce
- 3 tablespoons rice vinegar
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 teaspoons white sugar
- 2 spring onions, sliced into thin rings
- 1-2 chillies, optional
Directions
Preparation:20min › Cook:15min › Ready in:35min
- Garlic Oil: In a small frypan heat the oil and the garlic over a medium low heat. Let the garlic brown slowly to a golden brown. Put garlic in oil aside.
- Wontons: Pound the peppercorns in a mortar to powder. Add the garlic and a pinch of salt. Pound to a paste. Add the coriander roots and incorporate into a paste.
- Mix the paste with the pork, prawns, chestnuts, tapioca, sugar, fish sauce, soy sauce and salt.
- Place a spoonful of the mixture into the middle of each wonton skin creating a little round pocket by pressing the wonton skin against the filling.
- Steam the wontons for approximately 10 minutes or until the filling is cooked through.
- Dipping Sauce: In a small bowl combine all the dipping sauce ingredients then mix well.
- To Serve: Serve the wontons sprinkled with the garlic oil and a side of the dipping sauce.
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