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Crispy Pork & Prawn Wontons

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These wontons are the perfect blend of crunchy wrapper and juicy, bouncy filling – and they’re super easy to make. I like to freeze a big batch so that I always have some on hand when a wonton emergency arises. Divine!

WATCH THIS RECIPE

CRISPY PORK & PRAWN WONTONS

PREP TIME

10 minutes
COOK TIME

25 minutes
SERVES

Makes 20
Ingredients

200g (0.44 lbs) pork mince

100g (0.22 lbs) peeled and deveined prawns, roughly chopped

2 tbsp finely chopped spring onion (scallions)

2 tsp light soy sauce

1 tsp sea salt

½ tsp sesame oil

1 tsp cornflour (cornstarch)

¼ tsp ground white pepper

20 wonton wrappers

vegetable oil for deep frying

Homemade Plum Sauce or Homemade Sweet Chilli Sauce or store-bought sauce to serve

Steps
Step 1

For the filling, combine the pork, prawns, spring onion, soy sauce, salt, sesame oil, cornflour and pepper.

Step 2

Place a wonton wrapper on a clean work surface. Spoon 1 heaped teaspoonful of filling mixture into the centre of the wrapper. Brush edges with a little water. Fold into a triangle shape and firmly pinch edges together to enclose the filling and expel any air. Then pull the two triangle edges together to form a tortellini shape. Repeat with remaining prawn mixture and wrappers. You can freeze wontons at this stage or proceed to cooking.

Step 3

Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook the wontons until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.

Step 4

Serve with your choice of dipping sauce.

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