Boiled prawn wontons with chilli dressing

Name: Boiled prawn wontons with chilli dressing
Total time: 40 min
Yield: 8 to 10 as a starter
Cuisine: chinese
Ingredients: 225 g raw prawns, from sustainable sources; 1 spring onion; 1cm piece of ginger; 1½ teaspoon shaoxing wine or dry sherry; 3 tablespoons light soy sauce; ½ teaspoon white sugar; ½ teaspoon sesame oil; 24 fresh wonton wrappers (about 7cm square); 1 tablespoon sichuan pepper; 3 tablespoons sea salt; 1 teaspoon dried chilli flakes; 40 ml vegetable oil; 20 ml light soy sauce; 20 ml rice wine vinegar; 1 teaspoon white sugar; 1 pinch of sichuan seasoning

Dairy-freedf

Serves 8 to 10 as a starter

Cooks In40 minutes

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Jamie Magazine Seafood Chinese Asian Starters Prawns

Nutrition per serving

Calories 277 14%
Fat 16.5g 24%
Saturates 3.2g 16%
Sugars 4g 4%
Protein 9.7g 19%
Carbs 20.4g 8%

Of an adult's reference intake

Jamie Magazine

By Kylie Kwong

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Ingredients

225 g raw prawns, from sustainable sources
1 spring onion
1cm piece of ginger
1½ teaspoon shaoxing wine or dry sherry
3 tablespoons light soy sauce
½ teaspoon white sugar
½ teaspoon sesame oil
24 fresh wonton wrappers (about 7cm square)
SICHUAN SEASONING
1 tablespoon sichuan pepper
3 tablespoons sea salt
CHILLI DRESSING
1 teaspoon dried chilli flakes
40 ml vegetable oil
20 ml light soy sauce
20 ml rice wine vinegar
1 teaspoon white sugar
1 pinch of sichuan seasoning

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Kylie Kwong

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Method

First, make the sichuan seasoning. Dry-roast the sichuan pepper and 3 teaspoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder.
Next, make the chilli dressing. Place the chilli flakes in a heatproof bowl. Heat the oil in a small heavy-based frying pan until it shimmers slightly, then carefully pour the oil over the chilli to release the heat and flavour.
Stir, then let stand, uncovered, for 30 minutes. Strain the oil through a fine sieve over a bowl (discard the chilli), and mix with remaining dressing ingredients.
For the wontons, peel, dice and place the prawn meat in a bowl. Trim and finely slice the spring onion, peel and finely slice the ginger, then add to the bowl with all the remaining ingredients, except the wonton wrappers, and mix until combined. Cover and refrigerate for 30 minutes.
For each wonton, place a rounded teaspoon of prawn filling in the centre of a wrapper. Dip your finger in some water and moisten the bottom edge of the wrapper, then fold it in half, towards you, to enclose the filling. Smoothing out any air, press to seal. Hold the wonton lengthways with the folded edge down. Fold in half lengthways, then lightly moisten one corner of the folded edge. Bring the two ends together with a twisting action and press lightly to seal, making a ring shape.
Bring a large pan of water to the boil. Carefully drop the wontons, in batches, into the water and cook for 2 minutes, or till just cooked through. To test if the wontons are ready, remove one using a slotted spoon and cut through it with a sharp knife. The prawns should be just cooked through. Remove the other wontons and drain in a colander.
To serve, arrange the wontons on a serving platter. Stir the chilli dressing and then spoon it over the wontons. Serve immediately, sprinkled with sichuan seasoning.