Wontons are hands on. There’s lots of chopping and assembling but once you get into it, they’re uber simple and the combination of zingy ginger, juicy prawns, umami mushrooms and fresh vegetables is pure heaven!
- 12g dried shitake mushrooms
- 150g raw peeled prawns, chopped finely
- 3 sticks of celery, deveined and chopped very finely
- 4 spring onions, sliced very finely
- A knob of ginger, grated
- 2 tsp cornflour
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing rice wine
- Ground white pepper
- ½ packet of wonton wrappers
- Place the shitake mushrooms in a small bowl and cover with boiling water to rehydrate while you prep the other ingredients
- Add the chopped prawns, celery, spring onions, ginger, flour, soy sauce, sesame oil, Shaoxing rice wine and pepper to a mixing bowl and mix everything well. By the time you have done this, the mushrooms should be ready to drain, chop finely and add to the mix.
- The mixture should just hold together. If it is quite runny, add another spoonful of cornflour.
- To assemble, lay out a wonton wrapper, dampen the edges and spoon a small teaspoon of the prawn mixture into the centre. Bring the corners of the wrapper together to make a triangle and make sure the edges are well sealed so the filling doesn’t pop out when being steamed. Try to remove as much air as possible from the centre when sealing.
- Repeat this process until all the mixture is used up or, as in my case, you run out of wonton wrappers.
6. At this stage you can pop the wontons in a single layer onto some greaseproof paper in a bamboo steamer in a wok of boiling water. Steam for 10 minutes then serve.
7. You can also freeze the wontons at this stage. Arrange in a single layer on a greaseproof lined baking tray and freeze for a couple of hours then remove the wontons to a sealable freezer bag and steam for 15 minutes from the freezer when ready to eat.