Spicy pork and prawn wontons

October 3, 2011 (Last Updated: January 11, 2019)
Spicy pork and prawn wontons recipe

Spicy pork and prawn wontons

Serves: Makes about 65
Cooking Time: 40 mins


  • Dressing

  • 30ml (2 tbsp) soya sauce
  • 30ml (2 tbsp) rice vinegar
  • 30ml (2 tbsp) sesame oil
  • 5ml (1 tsp) sesame seeds, toasted
  • Chilli sauce

  • 60ml (¼ cup) chilli oil
  • 15ml (1 tbsp) soya sauce
  • 5ml (1 tsp) Sichuan peppercorns
  • Filling

  • 200g pork mince
  • 330g prawns, finely chopped
  • 3 spring onions, finely chopped
  • 15ml (1 tbsp) fresh ginger, crushed
  • 15ml (1 tbsp) soya sauce
  • 15ml (1 tbsp) dry sherry
  • 5ml (1 tsp) sesame oil
  • 10ml (2 tsp) corn flour
  • salt and freshly ground black pepper, to taste
  • 65 wonton wrappers
  • 1 large egg, lightly beaten



Mix the dressing ingredients well.


Mix the sauce ingredients together.


For the filling, combine all the ingredients in a bowl and mix well.


Take a wonton wrapper and place 10ml (2 tsp) of the filling in the centre. Brush the sides with the egg. Gather up the sides and mould around the filling to form a ball, twisting the top to secure. Repeat for the rest of the wonton wrappers.


Bring a large pot of water to the boil then reduce to a simmer. Using a slotted spoon, gently lower batches of the dumplings into the water and cook until the skin turns translucent and the wontons float to the surface. Remove with the slotted spoon and place in serving bowls together with 15ml (1 tbsp) of the water.


Serve hot with the dressing and chilli sauce.


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