Wontons With Spring Onion, Ginger and Vinegar Dressing

Ingredients

Wontons

• 9 medium uncooked prawns, about 300gm (shrimp)
• 1 tablespoon cilantro, chopped
• 1 tablespoon spring onion, finely sliced (scallions)
• 1 1/2 teaspoons grated ginger
• 1 teaspoon shaoxing wine
• 1 teaspoon light soy sauce
• 1 teaspoon oyster sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon sesame oil
• square wonton wrapper

Dressing

• 2 1/2 tablespoons light soy sauce
• 2 tablespoons finely sliced cilantro
• 2 tablespoons grated ginger
• 2 tablespoons spring onions, finely sliced (scallions)
• 2 tablespoons ketjap manis
• 2 tablespoons malt vinegar
• 1/4 teaspoon chili oil (store bought)
• 1 dash sesame oil

Directions

1. 1

   For the dressing, combine all ingredients in a bowl and set aside.

2. 2

   For the wontons, peel and de-vein prawns, then dice meat - you should end up with about 150gm diced prawn meat. Combine meat with rest of wonton ingredients, excluding wrappers, and cover and refrigerate for 30 minutes.

3. 3

   Fill and shape the wontons as desired; seal by running a finger dipped in water around the edges. (Kylie lays out how to fill beautiful-looking wontons step by step in her book, but I can't describe it properly!).

4. 4

   Bring a large saucepan of water to the boil and drop wontons, in batches, into the water and cook for 2 minutes or until just cooked - test one to be sure.

5. 5

   Remove wontons with a slotted spoon and drain. Arrange wontons on a platter and serve immediately, drizzled with plenty of dressing.