This is very easy to make and can be frozen for convenient use later. Serve it with delicate, thin varieties like Sai Yun fine noodles (細蓉) or Sau Tao brand shrimp egg noodles (壽桃蝦子麵).
Prawn and Pork Wonton
A classic Chinese wonton recipe with juicy prawn and pork filling wrapped in delicate wonton skins.
Ingredients
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1 spring onions (finely chopped)
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1 minced ginger (small piece)
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150 g prawn (cleaned, deveined, and minced)
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150 g pork mince
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3 Chinese mushroom (chopped)
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1 tbsp rice wine (optional)
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1/2 tsp salt
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3 tsp corn flour
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1 tbsp water (add more as needed)
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Wonton skins (store-bought)
Equipment
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Mixing bowl
Instructions
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In a mixing bowl, combine spring onion, ginger, minced prawn, pork mince, Chinese mushrooms, rice wine, salt, and corn flour.
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Add a tablespoon of water and mix well until the mixture becomes sticky and clings to the sides of the bowl.
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Place a small spoonful of filling in the center of each wonton skin.
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Fold and seal the wonton by bringing the edges together, pressing gently to remove air pockets.
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Continue until all filling is used. Cook or freeze as desired.
Notes
Serve boiled in soup. Adjust seasoning to taste.
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