Jamie Magazine
By Kylie Kwong
Recipe From
Jamie Magazine
By Kylie Kwong
225g raw prawns, from sustainable sources
1 spring onion
1cm piece of ginger
1½ teaspoon shaoxing wine or dry sherry
3 tablespoon 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
40ml vegetable oil
20ml light soy sauce
20ml rice wine vinegar
1 teaspoon white sugar
1 pinch of sichuan seasoning
Tags