Steamed pork & prawn wontons

Steamed pork & prawn wontons

  • Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 45 mins
  • More effort
  • Makes 35-40

Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Nutrition: per wanton
HighlightNutrientUnit
kcal36
fat1g
saturates1g
carbs5g
sugars1g
fibre1g
protein2g
low insalt0.46g
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Ingredients

For the dipping sauce

Method

  • STEP 1

    Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

  • STEP 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.)

  • STEP 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.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.12 ratings
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