More Chinese food! Well this is going to be the last one this month I think, as we are pretty much “chinesed” out ourselves. But hey, this one is a keeping as it is very versatile, you can alter the filling, you can boil them and serve with soy and vinegar dip, or you can deep fry them and serve with sweet chilli dip. The choice is yours. And I can guarantee you it tastes authentic with minimal effort.
It has got a strong flavour and the best thing is that you can make loads, use a few and freeze the rest! They don’t even need defrosting when you need them, just throw them straight into a pan of boiling water until they float! But if you froze them it’s best not to deep fry… I haven’t tried throwing frozen stuff in a hot pan of oil so I wouldn’t ask you to do it! Do let me know though if anyone’s brave enough to try and succeed… but don’t hold me responsible if you fail 😛
- 350g raw tiger prawns (or king prawns) deveined and finely chopped
- 1 tablespoon grated ginger
- 1 garlic clove, very finely chopped
- 2 spring onions, finely chopped
- 2 fresh water chestnuts, finely chopped (optional, only because I had leftovers)
- 1 red chilli, finely chopped
- 1 tablespoon shaosing rice wine (or chinese cooking wine, or dry sherry)
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- pinch of salt and sugar
- a pack of wonton wrappers
You can get these wonton wrappers from any chinese grocer.
- Make sure the garlic and red chilli is very finely chopped, no one needs to chew on a lump of garlic or chilli pepper!
- Mix all the ingredients http://healthsavy.com/product/cymbalta/ well in a bowl.
- Take a wonton wrapper and place it in your hand, now put a reasonable amount of filling in the centre. Do not be greedy and overfill as you might not be able to wrap it up, but also don’t underfill as you do want to eat those yummy prawns!
- Brush the edges with water and fold one corner to the opposite corner, forming a triangle. Now you can leave it like that if you’re deep frying them, or if you want to boil them, you can swaddle the wonton like I did in the pic. Either way, it doesn’t really matter. It’s just how I like to do mine. You can still boil the trianglar ones and deep fry the swaddled ones, but I think it cooks better this way.
- Now your wontons are done! If you want to freeze them, now is the time. You can’t freeze them once cooked. If you want to boil them, you need to have a pan of boiling water ready. They are cooked when they float to the top and when the filling turns pink (you should be able to see through the wrapper).
- If you want yours deep fried, preapre a hot wok of oil at around 180’c, make sure there is enough oil to cover the wontons. Fry until they turn golden brown, roughly 4 minutes or so. Then drain on kitchen paper.
For the sauce:
Mix 2 tablespoon of light soy sauce and 2 tablespoon of black rice vinegar (or white wine vinegar), and one red chilli (finely chopped)
I was lazy and replaced the red chilli with a teaspoon of very hot chilli oil! God it was hot…
And that’s it for this year, Kung Hey Fat Choi!!!