Pork And Prawn Wontons
Pork and prawn together is the classic combination for a reason. The prawn adds a bit of sweetness and bite against the richer pork, and it’s genuinely worth mincing your own rather than buying a pre-made filling.
The chilli sauce is a proper garlic chilli oil, made by pouring hot oil straight over raw garlic and dried chillies so it sizzles and releases all that aroma. It’s the kind of sauce that’s worth doubling.
These freeze really well uncooked, so it’s worth making a bigger batch and keeping some in the freezer for whenever the craving hits.
Pork and Prawn Wontons
PORK · APPETISER · MEDIUM
Better Than Takeout, Genuinely
Fresh pork and prawn mince, folded and sealed by hand, gives you a filling that's juicier and more flavourful than most takeout versions, which tend to lean heavy on filler.
The chilli sauce is what really sets it apart. Pouring hot oil over the aromatics blooms the garlic and chilli in a way that a bottled sauce just can't match.
And because they freeze so well uncooked, you can make a big batch once and have fresh wontons ready to poach whenever you want them.
Pork and Prawn Wontons
Ingredients
Pork & Prawn Filling
- 200 g Pork Mince
- 150 g Raw & Deveined Prawns Minced
- 22.5 ml Light Soy Sauce
- 4 Garlic Cloves Minced
- 7 g Chives Sliced
- Salt & Ground White Pepper To Taste
- Approx. 30-35 - Wonton Wrappers
Chilli Sauce
- 80 ml Vegetable or Peanut Oil
- 22.5 ml Light Soy Sauce
- 4 g Sugar
- 2 Garlic Cloves Minced
- 6 g Dried Chillies
- 3 g Chives Sliced
- 7 g Coriander (Cilantro) Chopped
Garnish
- Chilli Oil Optional
- Fried Shallots
- Spring Onion (Scallion) Sliced
Method
Filling
- Place all of the pork and prawn filling ingredients into a mixing bowl, mix to combine, cover, and marinate in the fridge for 30 minutes.
- Fill each wonton wrapper with 1 tsp worth of the pork and prawn filling.
- Lightly rub all 4 sides of the wonton wrapper with cold water, fold into a triangle, and press together to seal. Crimp and set aside.
- Bring a pot of water to a boil. Once boiling, poach the wontons for 3-4 minutes, or until they float and the filling is cooked through to an internal temperature of at least 71°C (160°F). Remove and drain.
Chilli Sauce
- Pour the oil into a saucepan, place over high heat, and heat to 180°C (350°F), or until shimmering.
- Place the garlic, dried chillies, chives, and coriander into a heatproof bowl. Carefully pour the hot oil over the top and mix well — it will sizzle as it hits the aromatics. Once slightly cooled, stir through the soy sauce and sugar until combined.
Serving
- Spoon the chilli sauce onto a plate or into a bowl in a circle. Arrange the wontons over the top and garnish with extra chilli oil (optional), fried shallots, and spring onion. Serve and dig in.
