Inspired by the Prawn & Pork Wontons from Din Tai Fung, these Prawn & Chive Wontons are actually much easier to make than you'd think. The filling is juicy, savoury and packed with prawn and chive, but honestly, it's the garlicky, spicy chilli sauce that makes these. It's savoury, tangy, slightly sweet and has just the right amount of heat. You're gonna wish you made extra wontons!
2 servings
Some secret knowledge
Uncooked wontons: Lightly dust the assembled wontons with cornflour to stop them sticking, then arrange them in a single layer on a baking tray. Freeze until firm, then transfer them to a freezer bag or container. They can be frozen for up to 3 months.
Cooked wontons: These are best eaten fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently in boiling water or steam until piping hot, then toss with fresh chilli sauce.
Uncooked wontons: Lightly dust the assembled wontons with cornflour to stop them sticking, then arrange them in a single layer on a baking tray. Freeze until firm, then transfer them to a freezer bag or container. They can be frozen for up to 3 months.
Cooked wontons: These are best eaten fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently in boiling water or steam until piping hot, then toss with fresh chilli sauce.
Add the minced prawns, chives, chicken powder, salt, garlic, white pepper, light soy sauce, oyster sauce, sesame oil and cornflour to a bowl.
Mix everything together until well combined and slightly sticky and paste-like.
Place a wonton wrapper in the palm of your hand and add around 1 tsp of filling to the centre.
Dab a little water around the edges, then bring the edges together and pinch tightly to create a little pouch or fishtail shape.
Repeat until you've used up all the filling.
Add the garlic, sugar, chicken powder, chilli powder and sesame seeds to a heatproof bowl.
Heat the neutral oil until hot, then carefully pour it over the aromatics.
Add the chilli oil or chilli crisp, light soy sauce and black vinegar. Mix well, taste and adjust to your liking - more vinegar for tang, chilli oil for heat or sugar for sweetness.
Bring a large pot of water to a boil.
Carefully add the wontons and cook for around 5 minutes, or until cooked through. If using frozen wontons, you may need an extra minute or two.
Remove them with a slotted spoon and transfer them straight into the bowl with the chilli sauce.
Give the wontons a good toss until they're completely coated in that spicy, garlicky sauce.
Transfer to a serving plate and garnish with more chopped chives or spring onions.
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