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Crispy Prawn Wonton, Potstickers and Wonton with Chilli Oil

Prawn wontons, potstickers and boiled wontons 1.jpg
crispy prawn wonton and potstickers

Spicy prawn wontons, fried wontons, prawn potstickers

 

This recipe is designed to make fried and boiled or steamed wontons, plus potstickers.

 

250g raw prawns peeled and devained

1 pack wonton wrappers ( if making potstickers I use gow gee wrappers rather than wontons for the circle shape )

1 tablespoon chopped chives or spring onion

1 tablespoon sesame oil

White pepper to taste

1/2 teaspoon salt or to taste

1/4 cup shredded carrot optional ( I buy shredded carrot from coles or woollies, easy as just chop a bit smaller )

1 teaspoon cornflour

1 teaspoon grated ginger optional

 

Chop the prawns small then chop a little more until it looks kinda like mince, add to a bowl with the rest of the ingredients except the wonton wrappers and stir well. Let the prawn mix sit in the fridge for 20 minutes to relax a little before filling. I recommend watching you tube videos on how to fold the wontons. You can always just add a small teaspoon of filling baste the edges with water and fold in half for the easy option. Deep fry on 180 degrees for 4 minutes then drain on paper towel and season with salt. To make them more crunchy fry for 2 minutes, remove from the oil to cool for 5 minutes and then fry again for 2 minutes. The double fry method really does works well, serve with sweet chilli sauce.

 

To cook potstickers add oil to a fry pan and fry the potstickers on one side until you have nice colour, add 1/2 cup or so of water, place a lid on and steam for 5 minutes, or until the potstickers start to fry again, sometimes i add a little butter to the pan for extra flavour. Turn the heat off place the lid back on and allow to steam for a few more minutes to help the dumplings unstick then use an egg slide to remove from the pan. Serve immediately with the dipping sauce below.

 

Dipping sauce

( this is the exact same sauce I use for the spicy wontons , just pour over the top of boiled/steamed wontons or serve as a dipping sauce.

 

4 tablespoons soy sauce

1 tablespoon black viniger ( or white viniger )

1 tablespoon sesame oil

2 teaspoons or so of chilli oil ( you can leave this out if you like but it's just so good! )

Chopped spring onion

1 garlic clove grated

1 tablespoon toasted sesame seeds

Mix all sauce ingredients together in a bowl.

 

 

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