Prawn and Pork Wontons

Prawn and Pork Wontons


5 people made this

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.


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

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. 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.
  2. 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.
  3. Mix the paste with the pork, prawns, chestnuts, tapioca, sugar, fish sauce, soy sauce and salt.
  4. 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.
  5. Steam the wontons for approximately 10 minutes or until the filling is cooked through.
  6. Dipping Sauce: In a small bowl combine all the dipping sauce ingredients then mix well.
  7. To Serve: Serve the wontons sprinkled with the garlic oil and a side of the dipping sauce.

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- Rated on - 12 Jul 2013

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