Crispy Wontons

Preparation info
  • Makes about


    • Difficulty


Appears in
Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

The Thais are masters at adapting food brought over by Chinese and other immigrants but they always give it a Thai touch and make it their own. These savoury wontons are familiar to lovers of Chinese food, who will also note that these crispy delights are subtly changed by a Thai flavour.


  • 110 g (4 oz) raw prawns
  • 350 g (12


Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash them in cold water, rinse and pat dry with kitchen paper. Coarsely chop.

Put the prawns and pork in a large bowl, add the salt and pepper and mix well, either by kneading with your hand or by stirring with a wooden spoon. Then add the rest of the filling ingredients, down to and inclu