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Pork and prawn wontons in chilli oil sauce

by
Helen Graves
Wontons in chilli oil sauce

PT45M

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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

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Method

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1
To make the sauce, mix all the ingredients together, except for the spring onions. Set aside
2
Make the wonton filling by mixing all the ingredients together in a mixing bowl
3
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
4
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
5
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
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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.

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