Pork & Prawn Wontons with Snow Peas
Ditch the takeout or pre-packaged frozen wontons and savour the delightful taste of homemade Prawn & Pork Wontons with Snow Peas! Each bite-sized parcel is brimming with flavourful, tender, and succulent pork and prawns. Whether you’re in the mood for boiling, steaming, or deep frying, these wontons cater to your cravings. Warning: You won’t stop at just one!
Ingredients
- 200g pork mince
- 150g green prawn meat, roughly chopped
- 50g snow peas, finely sliced
- 1 tablespoon cornflour
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine (Shaoxing Wine)
- 1 tablespoon chopped coriander leaves and stems
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
- 1 teaspoon chicken stock powder
- 1 teaspoon caster sugar
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 250g packet square wonton wrappers (approx 25 in the packet - See Notes)
Instructions
- To make the filling, combine all ingredients (except wonton wrappers) in a bowl. Mix together well for about 2 minutes or until the mixture is sticky and very well combined. You can use the mixture immediately to fill your wonton wrappers or cover and chill in the fridge for up to 24 hours.
- Fill a small bowl with a some water and set aside. Working with one wrapper at a time, place about 2 teaspoons of filling into the centre of the wonton wrapper. Using a lightly wet finger, dab some water along 2 edges of the wrapper, then fold the wrapper over to form a triangle, pressing to seal. Squeeze gently around the filling to remove any pockets of air.
- Dab a little water in the bottom right corner then bring the two corners together and seal to form a diamond shape. Transfer to a lined baking tray and repeat with remaining wrappers and filling. You can either cook the wontons immediately or cover with plastic wrap and freeze until firm. Once firm transfer to a zip-lock bag and freeze until required.
- Bring a large saucepan of lightly salted water to the boil. Working in batches, cook the wontons for 4-5 minutes or until they float to the surface and the filling is firm and cooked through. Remove with a slotted spoon or spider and transfer to bowls. Repeat with remaining wontons.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - WONTON WRAPPERS
I like to use the Supreme Wonton Wrappers which you can purchase at Coles. I prefer the yellow egg style wrapper but you can also buy wrappers from other large supermarkets such as Woolworths, Harris Farm or IGA. Alternately you can also purchase from your local Asian grocer. - TO DEEP-FRY WONTONS
If you want your wontons crunchy, heat enough oil in a wok or saucepan until 2/3 full with vegetable oil. Heat till 180C. Gently cook in batches for 4 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towel. Serve hot with your favourite dipping sauce.
These can be deep-fried directly from frozen. Just add a minute or 2 longer to the cooking time. - TO STEAM
Fill a wok or deep frying pan with water to come 1/2 way up the sides. Top with a steamer and line with baking paper which you have cut some slits in. Add the wontons, cover and steam for 6-8 minutes or until firm and cooked through. Alternately cook in a steamer according to manufactures directions. Serve hot with your favourite dipping sauce.
If frozen, add a couple of minutes extra to the cooking time.