300g (10.5 oz) peeled and deveined prawns/shrimp
1 tsp sea salt
1/8 tsp ground white pepper
½ tsp sesame oil
1 tbsp finely grated ginger
1½ tbsp chicken stock
2 tsp corn flour (cornstarch)
2 tbsp finely sliced spring onion (scallions)
20 wonton wrappers
sesame seeds, to serve
Spicy red oil sauce:
4 tbsp chilli oil (try my homemade version here)
2 tbsp soy sauce
1 tbsp white vinegar
½ garlic clove, finely grated
1 tbsp finely chopped coriander (cilantro)
1 tbsp finely chopped spring onion (scallions)
Use a sharp knife to chop the prawn meat into a fine mince. Place into a large bowl and add the salt, pepper, sesame oil, ginger, chicken stock, corn flour and spring onion. Mix vigorously for 2-3 minutes until well combined. The mixture will become ‘sticky’ and firmer as you mix.
Place a tablespoon of the prawn mixture into the centre of a wonton wrapper. Moisten the edges of the wrapper with water. Fold the edges of the wrapper over the filling to form a triangle. Press around the edges of the triangle to expel as much air as possible. Bring the two points of the long edge of the triangle together, moisten the tips and press them together. You should know have a dumpling that is a bonnet or kind of diamond shape. Place onto a tray lined with baking paper. Repeat with the remaining filling and wrappers. Cover with cling film and refrigerate or freeze until ready to cook.
For the spicy red oil sauce, combine the ingredients in a small bowl.
To cook the dumplings, bring a large pot of boiling water to a gentle simmer. Cook the dumplings in batches for 3-4 minutes or until just cooked through (8-10 minutes if frozen). Drain and transfer to a bowl. Spoon over the spicy red oil sauce and sprinkle with sesame seeds.