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Recipe: Pork and Prawn Wonton

Wonton have been enjoyed by the Chinese for centuries and each region has their own version. The pork filling is very typical but they also work great with other meats such as chicken mince or even vegetables. Have these on their own dipped in a little bit of light soy sauce, or add them to a soup to make a hearty and filling meal.


175g minced pork
85g peeled prawns, preferably raw, thawed if frozen and finely chopped
2 spring onions, chopped small
1 large garlic clove, crushed
1 tsp grated root ginger or purée
1 small red chilli, de-seeded and finely chopped
1 tbsp Wing Yip Oyster sauce
1 tbsp Wing Yip Superior Light Soy Sauce
1 tbsp Wing Yip Pure Sesame Oil
5 water chestnuts (from a can), drained and finely chopped
about 36-40 wonton wrappers, 9cm square, thawed if frozen
baking parchment or vegetable oil, for steaming

Cooking Method

To Share

 1. Mix together the pork, prawns, spring onions, garlic, ginger, red chilli, oyster sauce, light soy sauce, oil and water chestnuts.

2. Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.) Keep the wonton wrappers covered at all times to prevent them from drying out.

3. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with baking parchment to fit or brush the bottom and inside of the steaming basket with vegetable oil.

4. Arrange half the pouches in the basket (without them touching), cover and steam for 5 minutes. Remove with tongs to a platter and steam the remaining wontons – don't forget to check the water level.