Pork and Prawn Wontons Recipe - Great British Chefs

Main
medium
4
45 minutes

PT45M

Helen Graves served up a comforting pork and prawn wonton recipe, bathed in a rich, spicy Lee Kum Kee Chiu Chow Chilli Oil sauce. Many people find shaping wontons a little intimidating at first, but do not be deterred – this particular shape is super easy to make with a little practice.

Discover more:

Share recipe

Related recipes

Vegan siu mai dumplings

Nazima Pathan

Steamed wontons in chilli broth

hide story show story

This is an incredibly satisfying dish for such a small amount of effort, and its ability to hit the comfort food spot is unbeatable. It’s a case of mixing together the filling ingredients, shaping the wontons and once cooked, letting them bathe in the sauce.

They’re filled with minced pork, prawn and mushrooms and the sauce is the rich, slippery kind that is hot, salty, tangy and just a little bit sweet; it’s hard to resist drinking it from the bowl, to be honest.

Ingredients

save recipe

recipe saved

print recipe

shopping List

Pork and prawn wontons
1 packet wonton wrappers, (200g)
80g of pork mince
80g of prawns, minced
20g of dried wood ear mushrooms, rehydrated in boiling water
1 knob of ginger, peeled and finely chopped
2 tsp Shaoxing wine
1/4 tsp Lee Kum Kee Chiu Chow Chilli Oil, flakes from the jar
1/4 tsp ground white pepper
1 pinch of salt
Chilli oil sauce
3 tbsp of Lee Kum Kee Chiu Chow Chilli Oil, without flakes
2 tbsp of Lee Kum Kee Premium Light Soy Sauce
2 tsp sugar
4 garlic cloves, peeled and crushed
3 tbsp of black vinegar, (Chinkiang vinegar)
2 tsp Lee Kum Kee Pure Sesame Oil
2 spring onions, green parts only, finely sliced

save recipe

recipe saved

print recipe

shopping List

Method

save recipe

recipe saved

print method

To make the sauce, mix all the ingredients together, except for the spring onions. Set aside

Make the wonton filling by mixing all the ingredients together in a mixing bowl

To fold the wontons, lay one wrapper flat in your left hand (if you are right handed), then add 1 teaspoon of the filling in the centre. Moisten your finger with a little water, then moisten the edges of the wrapper and fold in half to form a triangle. Make sure they are sealed well

Bring the two corners together into the centre to form a ‘water caltrop’ shape. Set them aside on a floured plate as you're making them

Cook the wontons in gently boiling water in batches of no more than 5–6, for 4 minutes. Serve in the sauce, garnished with the spring onion

In association with

Brought to you by

Follow Lee Kum Kee

Discover more:

Share recipe

In association with

Brought to you by

Follow Lee Kum Kee

Helen Graves

Helen Graves is a freelance food and travel writer, recipe developer and editor. She writes one of London's oldest food blogs, Food Stories and is editor of Pit Magazine, an independent magazine about live fire cooking and smoking. She is based in South East London and loves carbs, cats, crabs and kebabs.