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Pork And Prawn Wontons

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4.50000 from 2 votes
Prep Time: 15 minutes
Cook Time: 5 minutes
Marinating: 30 minutes
Total Time: 50 minutes
Calories: 475kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Keep the pork and prawn mince cold while you work — filling the wontons goes faster, and stays food-safe, if the mixture doesn't sit out at room temperature too long.
Don't overfill the wrappers — 1 tsp is plenty. Overfilled wontons are harder to seal properly and more likely to split open in the boiling water.
Pour the hot oil over the dry aromatics first, not directly onto the soy sauce — adding hot oil straight to a liquid can cause it to spit and splatter.
Storage & Reheating
Uncooked wontons freeze well — place them in a single layer on a tray until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen by adding 1-2 extra minutes to the poaching time. Cooked wontons will keep in the fridge for up to 2 days in an airtight container; reheat by briefly poaching in boiling water or steaming until piping hot. The chilli sauce can be made ahead and kept in the fridge for up to 1 week in a sealed jar.
Serving 200gCalories 475kcalCarbohydrates 27.5gProtein 24.8gFat 29.9gSaturated Fat 6.4gPolyunsaturated Fat 3.78gMonounsaturated Fat 18.46gTrans Fat 0.1gCholesterol 107.9mgSodium 370.8mgPotassium 359.8mgFiber 1.5gSugar 2.1gVitamin A 54.2IUVitamin C 13.08mgCalcium 48.7mgIron 3mg