Prawn & crab wontons

Tasty light bites

Prawn & crab wontons

Prawn & crab wontons

Serves Makes 30
Time Cooks In50 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 37 2%
  • Fat 0.3g 0%
  • Saturates 0g 0%
  • Sugars 0.1g 0%
  • Salt 0.35g 6%
  • Protein 3.1g 6%
  • Carbs 5.1g 2%
  • Fibre 0.2g -
Of an adult's reference intake
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  • 30 wonton wrappers , (roughly 10cm)
  • cornflour , for dusting
  • groundnut oil , or vegetable oil
  • sweet chilli sauce , to serve
  • For the filling:
  • 1 thumb-sized piece of ginger
  • 1 clove of garlic
  • 1 fresh red chilli
  • ½ bunch of chives
  • 200 g peeled raw tiger prawns
  • 200 g white crabmeat
  • 2 tablespoons oyster sauce
  • ½ tablespoon sesame oil
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Tap For Ingredients


  1. Peel and finely grate the ginger and garlic, then deseed and finely chop the chilli. Very finely slice the chives and prawns, then place it all into a bowl with the crabmeat, oyster sauce and sesame oil. Mix well to combine.
  2. Lay the wonton wrappers on a clean work surface and cover with a damp tea towel to stop them drying out. Lightly dust a tray with cornflour and place a small bowl of water alongside it. Spoon 1 teaspoon of the filling onto the middle of a wrapper, brush the edges with a little water, then bring them up over the filling, pinching them to seal. Place on the flour-dusted tray, then repeat with the remaining ingredients – you should end up with 30 in total.
  3. Pour 5cm of boiling water into a wok or saucepan over a medium-high heat and bring to the boil. Cut out a circle of greaseproof paper so it fits snugly into a bamboo steamer, grease one side with oil, then place oil-side up into the steamer. Add the wontons in a single layer (you’ll need to do this in batches), place the basket on top of the pan, cover and steam for 7 to 8 minutes, or until cooked through. Serve with chilli sauce.