Tasia and Gracia’s prawn and pork wontons

These tasty prawn and pork wontons are perfect for sharing. Served with a spicy mayonnaise, they pack a flavour punch.

30

30m

15m

Ingredients

  • 200g raw prawns, peeled, deveined, cut into small pieces
  • 150g Coles Australian Pork Mince
  • 2 spring onions, thinly sliced
  • 225g can Coles Sliced Water Chestnuts, drained, finely chopped
  • 2 tbs cornflour
  • 1 tbs finely chopped ginger
  • 2 garlic cloves, crushed
  • 2 tbs soy sauce
  • 1 tbs sesame oil
  • 30 wonton wrappers
  • Vegetable oil, for deep-frying

Spicy mayonnaise

  • 1 cup (280g) Kewpie mayonnaise
  • 1/3 cup (80ml) ABC Extra Hot Chilli Sauce
  • 1/2 lime, juiced

Method

STEP 1

Place the prawn, mince, spring onion, water chestnut, cornflour, ginger, garlic, soy sauce and sesame oil in a large bowl. Use your hands to mix until well combined. Season.

STEP 2

Place 1 wonton wrapper on a clean work surface. Place 1 heaped teaspoon of wonton filling in the centre of the wrapper. Brush edges with a little water. Fold 1 corner over diagonally to the opposite corner to make a triangle. Press to seal. Bring the opposite 2 corners to meet the triangle point. Press to seal. Place on the prepared tray and cover loosely. Repeat with the remaining wonton wrappers and wonton filling.

STEP 3

Add enough vegetable oil to a wok or large deep frying pan to come 6cm up the side of the pan. Heat to 180ºC over medium-high heat (when the oil is ready, a cube of bread turns golden brown in 15 secs). Cook the wontons, in batches, for 5 mins or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel.

STEP 4

Meanwhile, to make the spicy mayonnaise, combine the mayonnaise, chilli sauce and lime juice in a bowl.

STEP 5

Serve wontons with the spicy mayonnaise.

Serve with lime wedges and spring onion curls

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.