Ingredients
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Wontons:
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300g Prawns9 uncooked medium sized prawns
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1 TBSP Coriander Leavesroughly chopped
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1 TBSP Spring Onionfinely sliced
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1 ½ TBSP Gingerfinely diced
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1 tsp Shaoxsing wine or dry sherry
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2 tsp Light soy sauce
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¼ tsp White Sugar
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¼ tsp Sesame Oil
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16 Fresh Wonton Wrappersabout 7cm square
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Szechuan Pepper and Chili Broth
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200ml Cchicken Stock
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1/2 tbsp Oyster Sauce
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2 tsp Chili Oil
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1 tsp Szechuan Pepper
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Garnish
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¼ cup sliced spring onion
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1 tsp Toasted Sesame Seeds
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Coriander Leaves
Directions
This is one of my all favorite go-to dishes. Try these prawn Wontons with Szechuan Pepper and Chili Broth at your next party, they are sure to have your guests coming back for more.
Directions
- For the Szechuan Pepper & Chili Broth,bring the chicken stock to a simmer in a saucepan, then stir in the oyster sauce and chili oil and Szechuan Pepper. For the wontons, peel and devein prawns, then dice prawn meat, you should have about 150 grams of diced prawn meat.
- Combine prawn meat with remaining ingredients, except wonton wrappers. In a bowl, cover and refrigerate for 30 minutes. Bring a large saucepan of water to a boil.
- Drop wontons, in batches, into the water and cook for two minutes, or until they are just cooked.
- To test, you will need to remove one using a slotted spoon and cut into it with a sharp knife to see that the prawns are cooked through.
- Remove wontons with a slotted spoon and drain. Repeat process with remaining wontons.
- Arrange wontons onto plates and serve immediately, drizzled with dressing and garnish with spring onions, toasted sesame seeds, and coriander leaves.
