We just can’t get enough of wontons recently. Well, preparing these is not quite simple, as our shapes are not as symmetrical as we would like. But let’s not forget: taste is so much more important than looks. So don’t be too disappointed with you first attempts and just keep on going!
For 4 portions:
1 pack wonton wrappers
15 – 20 prawns (about 400 g), size 16 – 20
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp potato starch
2 tbs soy sauce
100 g mushrooms
1 spring onion
10 g cilantro
100 ml white yoghurt
3 tbs Sriracha
1 tbs sesame oil
2 tbs soy sauce
1 tbs rice vinegar
1 tbs icing sugar
Peel the prawns, devein them, rinse and chop to smaller pieces. Mix with the rest of ingredients and finely chopped mushrooms. The starch helps to catch the excess water.
I found out that mushrooms work really well, if you need to add some moisture to meat. When I was making venison burgers for the first time, they tended to get dry and overcook easily. Adding one fifth of the overall weight to the meat made the burgers super juicy. So why not trying with wontons! Of course, prawns wouldn’t really dry out, but I wanted the mixture to be really juicy and that worked perfectly.
Wonton wrapping is not that easy. The method that works best for me is putting together the edges into pyramid shapes. You need to realise, that wonton wrappers are usually rectangular shapes, so if you want squares, you need to cut off a piece on one side. Wet the sides a bit with water mixed with some starch and then just join together the opposite corners. Lightly press together with your fingers.
Prepare the dip by mixing all the ingredients together and adjust the seasoning if needed.
Steam the wontons for about 5 minutes, we use a bamboo steamer. You can even add some veggies, such as broccoli or bok choy.
Serve with the dip, veggies and enough paper towels. Enjoy!