Prawn and ginger wontons
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- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 20
Homemade prawn wontons could be the perfect start to a fakeaway evening.
Ingredients
For the prawn wontons
- 250g/9oz raw prawns, peeled
- 20g/¾oz white vegetable fat
- 15g/½oz sugar
- ½ tsp potato starch
- 1 tsp sesame oil
- ½ tsp salt (to taste)
- pinch ground white pepper (to taste)
- 75ml/2½fl oz ginger and spring onion water (made from the trimmings of fresh root ginger and spring onion, crushed with the side of a large knife and mixed with water)
- 20 ready-made wonton wrappers
- vegetable oil, for deep-frying
- sweet chilli sauce, to serve
Method
To make the wontons, place all of the ingredients, except the wrappers, in a stand mixer fitted with the dough hook and knead for 10 minutes. The dough hook binds the ingredients together without turning the mixture into a purée.
Chill the prawn mixture in the fridge for at least 1 hour before use.
Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Wrap the prawn mixture in the wonton wrappers and deep-fry in the deep fat fryer for 4 minutes. Remove from the oil and carefully transfer to drain on kitchen paper.
Serve the spring rolls and wontons together with the sweet chilli sauce.
