Having a bad day? Weather got you down? There’s nothing a serving of dumplings can’t fix. 💫 Today Melbourne-based home cook @jessica_nguyen_ shares her recipe for prawn & ginger wontons on the Bed Threads journal and it's the perfect remedy after a long work week. Hit save on this post and follow the recipe below to serve up these tasty morsels this weekend. ✨
Makes: 20 wontons
Cooking Time: 30 minutes
Ingredients
* 500g prawns, peeled and deveined
* 1 packet wonton wrappers
* 1 large piece of ginger, finely grated
* 2 tbsp soy sauce
* 3 tsp sesame oil
* 2 tbsp cornstarch
* 2 tbsp chilli oil
Method
Blitz half your prawns into a smooth paste in a food processor and chop the others in half by hand. In a large bowl, add 1 tbsp soy sauce, 1 tbsp cornstarch, the ginger and the sesame oil to the prawns and mix to combine. Season with cracked pepper.
Combine the remaining 1 tbsp cornstarch with 1 tbsp warm water and mix into a smooth paste. Separate your wonton wrappers onto a tray covered with a tea towel so they don’t dry out.
Spoon 1 tsp of the prawn mixture into the centre of your wonton wrapper. Dip the tip of your finger into the cornstarch mixture and trace along the edge of the wrapper. Fold in half and seal so you now have a triangle wonton. Gather and pinch each of the ends of the wonton so you have two pleats on either side.
Boil a pot of water and gently lower in 5 wontons at a time, making sure not to overcrowd the pot. Cook for approximately 4 minutes or until the wontons rise to the top. Remove using a slotted spoon and place onto a plate.
Drizzle over a generous amount of chilli oil, a few spoonfuls of soy sauce and some optional garnishes like coriander or finely sliced spring onions.
Enjoy immediately!