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1. Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
2. Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)
3. For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
4. Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest - check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

Per wanton

36 kcalories, protein 2g, carbohydrate 5g, fat 1 g, saturated fat 1g, fibre 1g, salt 0.46 g

http://www.bbcgoodfood.com/recipes/2118/

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Ingredients

• 175g minced pork
• 85g peeled prawns , thawed if frozen and finely chopped
• 2 spring onions , chopped small
• 2 fat garlic cloves , crushed
• 2 tsp grated root ginger or purée
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 5 water chestnuts (from a can), drained and finely chopped
• about 36 wonton wrappers , 9cm square, thawed if frozen
• large lettuce leaves, or baking parchment, for steaming

FOR THE DIPPING SAUCE

• 2 tbp soy sauce
• 2 tbsp dry sherry
• 2 tsp grated fresh root ginger , or purée
• shreds of spring onion or sesame seeds, to garnish

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Difficulty and servings

Makes 35-40

Preperation and cooking times

Ready in 45 mins

Low-fat

Ingredients

• 175g minced pork
• 85g peeled prawns , thawed if frozen and finely chopped
• 2 spring onions , chopped small
• 2 fat garlic cloves , crushed
• 2 tsp grated root ginger or purée
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 5 water chestnuts (from a can), drained and finely chopped
• about 36 wonton wrappers , 9cm square, thawed if frozen
• large lettuce leaves, or baking parchment, for steaming

FOR THE DIPPING SAUCE

• 2 tbp soy sauce
• 2 tbsp dry sherry
• 2 tsp grated fresh root ginger , or purée
• shreds of spring onion or sesame seeds, to garnish

Per wanton

36 kcalories, protein 2g, carbohydrate 5g, fat 1 g, saturated fat 1g, fibre 1g, salt 0.46 g

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