Name: Prawn Wontons in a Spicy Sichuan Sauce
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Makes 30–35 wontons
Cuisine: Chinese
Ingredients: 1 tbsp roasted chilli flakes in oil, drained; 1 egg white; 2 tbsp chopped coriander (cilantro); 2 tbsp black or rice vinegar; toasted sesame seeds and chopped spring onions (scallions), to serve; 7 water chestnuts; 1 tsp light soy sauce; 250 g 9 oz) raw peeled prawns; 1.5 cm (5/8 inch) slice ginger; 2 tbsp light soy sauce; 1 tsp caster sugar; 2 spring onions (scallions), green and white parts, finely chopped; 30–35 wonton or gyoza wrappers; 1 garlic clove, crushed; 1 garlic clove

Preparation info

Makes
30–35
wontons

Difficulty
Easy
Ready in
35 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

It would be a push for me to choose my favourite dumpling, but these are near the top of the list. You can steam or deep fry, but boiling makes them silky soft. Serve in bowls with black vinegar, chilli flakes and soy ladled in. Although you can use any dumpling wrappers (square or round) for these, I find the egg-free type, like gyoza, work best. You can pack more filling in and they are slightly thicker.