Steamed prawn wontons

Babiche Martens

I went to source wonton wrappers from the local Asian supermarket - only to find 300 in the packet! Plenty of meals in that lot, so keep them in the freezer ready for next time. When the pastry is pre-made making dumplings is so quick and simple. A bamboo steamer is a handy piece of kitchen equipment you will find at most Asian stores. Line it with baking paper and make a generous amount of holes in the paper to let the steam through and ensure the dumplings don't stick. Makes 20.

Ingredients

300 g	Raw prawns (Main)
2	Spring onions, chopped small
1 Tbsp	Fresh ginger, grated
1 tsp	Sesame oil
1 tsp	Soy sauce, plus extra for dipping
1 Tbsp	Cornflour
¼ cup	Fresh coriander, chopped
20	Wonton wrappers

Directions

1. Chop the prawns into thirds and place in a bowl. Add the spring onions, ginger, sesame oil, soy, cornflour and coriander. Mix to combine well.
2. Take 1 wrapper at a time, damp down the edges, then place 1 teaspoon of filling into the middle. Pull the edges together and squeeze tight.
3. Repeat with the remaining wrappers. Refrigerate on plastic wrap for up to 1 hour.
4. Place a steamer over a pot of simmering water. Place the wontons into the steam and cover tightly. Steam for 8-10 minutes. Depending on the size of your steamer you may need to do this in two batches.
5. Serve hot with soy sauce.