Steamed Pork & Prawn Wontons

Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

• Cooking Time Ready in 45 mins
• Skill Level Moderately easy
• Servings Makes 35-40

Nutrition per serving

• Kcalories

  36

• Protein

  2g

• Carbs

  5g

• Fat

  1g

• Saturates

  1g

• Fibre

  1g

• Sugar

  1g

• Salt

  0.46g

Ingredients

• 175g minced pork
• 85g peeled prawns, thawed if frozen and finely chopped
• 2 spring onions, chopped small
• 2 fat garlic cloves, crushed
• 2 tsp grated root ginger or purée
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 5 water chestnuts (from a can), drained and finely chopped
• about 36 wonton wrappers, 9cm square, thawed if frozen
• large lettuce leaves, or baking parchment, for steaming
• For the dipping sauce
• 2 tbp soy sauce
• 2 tbsp dry sherry
• 2 tsp grated fresh root ginger, or purée
• shreds of spring onion or sesame seeds, to garnish

Directions

1. Mix together the pork, prawns, spring onions, garlic, ginger, oyster 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.)
3. For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
4. Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest-check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.

Categories: Cuisines, Fish