Easy To Make & Incredibly Delicious Pork And Prawn Wontons.
These Pork and Prawn wontons are incredibly easy and fun to make. The flavours of the filling are out of this world good, and if you don’t like a specific filling, you can fill these with most of your favourite ingredients.
Like all of my recipes, if there’s a particular ingredient you don’t like, there are always substitutes, so please don’t disregard the recipe just because there’s one ingredient you don’t like. Please ask in the comment section what can be used instead, and ill always reply when I can.
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.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Pork And Prawn Wontons Storage Instructions
Place any leftovers in the fridge for up to 2 days to store them. Unfortunately, the wontons don’t keep very well once cooked and will quickly deteriorate.
If you wish to make these ahead of time or extras for a later date, place them in airtight containers storing them in the freezer once assembled (before cooking). They will last up to 4 months. There’s no need to defrost before cooking.
Pork And Prawn Wontons Reheating Instructions
If you have leftovers, these can be reheated by simply dropping them into boiling water for 1 to 2 minutes or until hot in the centre. Alternatively, they can be reheated in the microwave, but this isn’t the best option as they will be very soggy.
Watch How To Make The Recipe
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Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
What can you for the shrimp. No seafood.
It can be left out altogether.
these lovely wontons can they be deep fried please instead of steamed thank you
They sure can. Be sure to make sure they’re fully sealed and I recommend freezing them solid before frying to prevent them breaking open.