Prawn Wontons with Green Chilli Sauce
Prep time 10 minutes
Cooking time 5 minutes
Total time 15 minutes
- 20 wonton wrappers
- Canola oil, to fry
- Sriracha Green Chilli Sauce, to serve
- 300g prawns, half finely minced, half chopped
- 3 tbsp water chestnuts, minced
- 3 tbsp bamboo shoots, minced
- 1 tbsp chives, finely chopped
- 1 tsp ginger, finely grated
- 1/2 tsp salt
- 1/2 tsp caster sugar
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1 tsp grape seed oil
- 1/2 tbsp cornstarch
Step 1 - Mix all ingredients for the filling until well combined. Working with one wonton wrapper at a time, place one heaped teaspoon of filling in the centre. Brush two adjoining edges with water and fold the dry edges over to meet the wet edges to form a triangle. Press to seal. Run a little more water over the two same edges and pleat to create some folds. Repeat this process until all the filling has been used.
Step 2 - Fill a deep saucepan with oil to about two thirds of the way up. Heat to 180C and test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready. Gently fry the wontons for about 3 - 4 minutes until golden and just cooked through. Drain on a plate lined with paper towels. Serve immediately with @tridentfoods new Sriracha Green Chilli Sauce 🥢
Step 3 - Note: During December and January, you can find the Sriracha sauce in your local Woolworths where Trident are running a promotion where you can redeem a bottle for free.
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