- Nut free
- Peanut free
- Dairy free
- Lactose free
- Seafood free
- Shellfish free
Looking for entertaining ideas? These succulent steamed prawn wontons are ideal as finger food. Or serve them with a noodle soup for a delicious dinner.
- Makes25
- Cook time15 minutes
- Prep time30 minutes
Ingredients
- 300g raw peeled prawns, deveined, finely chopped
- 1 tbs soy sauce
- 1 tbs Chinese rice wine
- 1 tsp sesame oil
- 2 tsp finely grated ginger
- 1 spring onion, finely chopped
- 2 garlic cloves, crushed
- 1/4 tsp caster sugar
- 1/4 tsp salt
- 250g pkt wonton wrappers
- Toasted sesame seeds, to serve
- Coriander leaves, to serve
- Sliced spring onion, to serve
Dipping sauce
- 2 tbs light soy sauce
- 1 tbs chilli oil
- 1 tbs lemon juice
- 1 tsp caster sugar
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the prawn, soy sauce, rice wine, sesame oil, ginger, spring onion, garlic, sugar and salt in a medium bowl.
Step 2
Place the wonton wrappers on a clean work surface. Place 2 tsp of the prawn mixture in the centre of each wrapper. Brush edges with a little water. Bring corners together to enclose the filling, leaving a little opening in the centre.
Step 3
Line a steamer basket with baking paper. Place the wontons in the lined basket, with 2-3cm in between each one, so they don’t stick together during cooking. Place the basket over a wok or large saucepan of simmering water and cook, covered, for 7 mins or until cooked through.
Step 4
Meanwhile, to make the dipping sauce, combine the soy sauce, chilli oil, lemon juice and sugar in a small bowl and whisk until sugar dissolves.
Step 5
Transfer the wontons to a serving plate and sprinkle with sesame seeds, coriander and spring onion. Serve with dipping sauce.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Place uncooked wontons on a baking tray and place in the freezer. Once frozen, they can be transferred to an airtight container and stored in the fridge until ready to cook and eat.
Prawn wonton recipe
Looking for your next crowd pleaser? These homemade steamed prawn wontons are just the thing! They’re filled with a juicy filling of prawns and seasoning, wrapped in a silky egg wonton wrapper and served with a spicy soy dipping sauce. Commonly associated with Chinese cooking, wontons are perfect as a light snack, an entree or as part of a larger Asian-inspired dinner like wonton noodle soup.
The best prawn wonton filling
If you’ve never made homemade wontons before, don’t be intimidated. You’ll discover they’re surprisingly easy to make, and once you’ve made them, your pantry will be stocked with Asian staple ingredients, so you can make them time and time again. This prawn wonton filling recipe is made from raw prawn cutlets that have been finely chopped. If you’re buying whole prawns and peeling them yourself, hold the body in one hand and use the other to twist and pull the head off. Straighten the prawn and use a fork or skewer to gently pull out the vein. From here, you can then easily peel the shell by pulling back, which removes the shell and legs. You can then pull off the tail and finely chop. The prawns are combined with soy sauce, Chinese rice wine, sesame oil, grated ginger, crushed garlic, finely chopped spring onion, caster sugar and salt. The results are a flavour-packed mouthful in every bite.
How to wrap a prawn wonton
There are many different ways you can wrap wontons. This version creates a triangular shape, however, if you’re up for the challenge, you can put your own twist on it! Place the wonton wrappers on a clean work surface. Have a tea towel close by to quickly mop up any spills. Place two teaspoons of the prawn filling in the centre of the wrapper. Use your finger to brush the edges of the wrapper with a little water, and fold in half to create a triangle. Press gently to seal everything in. This wrapping technique can also be used to make dumplings. The main difference between wontons and dumplings is the filling and the types of wrappers.
Love this recipe?
Inspired by this prawn wontons recipe and want to learn how to make more dumplings and wontons from scratch? Check out our recipes for pork and tofu dumplings, vegetarian dumplings, or these soup dumplings from scratch.
FAQs
Prawn wontons
- Makes25
- Cook time15 minutes
- Prep time30 minutes
Ingredients
- 300g raw peeled prawns, deveined, finely chopped
- 1 tbs soy sauce
- 1 tbs Chinese rice wine
- 1 tsp sesame oil
- 2 tsp finely grated ginger
- 1 spring onion, finely chopped
- 2 garlic cloves, crushed
- 1/4 tsp caster sugar
- 1/4 tsp salt
- 250g pkt wonton wrappers
- Toasted sesame seeds, to serve
- Coriander leaves, to serve
- Sliced spring onion, to serve
Dipping sauce
- 2 tbs light soy sauce
- 1 tbs chilli oil
- 1 tbs lemon juice
- 1 tsp caster sugar
Description
Looking for entertaining ideas? These succulent steamed prawn wontons are ideal as finger food. Or serve them with a noodle soup for a delicious dinner.
Method
Step 1
Combine the prawn, soy sauce, rice wine, sesame oil, ginger, spring onion, garlic, sugar and salt in a medium bowl.
Step 2
Place the wonton wrappers on a clean work surface. Place 2 tsp of the prawn mixture in the centre of each wrapper. Brush edges with a little water. Bring corners together to enclose the filling, leaving a little opening in the centre.
Step 3
Line a steamer basket with baking paper. Place the wontons in the lined basket, with 2-3cm in between each one, so they don’t stick together during cooking. Place the basket over a wok or large saucepan of simmering water and cook, covered, for 7 mins or until cooked through.
Step 4
Meanwhile, to make the dipping sauce, combine the soy sauce, chilli oil, lemon juice and sugar in a small bowl and whisk until sugar dissolves.
Step 5
Transfer the wontons to a serving plate and sprinkle with sesame seeds, coriander and spring onion. Serve with dipping sauce.