Ingredients:
100g peeled prawns, chopped
160g minced pork
1 tsp grated fresh ginger
1 tsp crushed fresh garlic
1 tbsp grated carrot
1tbsp chopped white cabbage
2 tbsp finely sliced spring onion
1 tsp sesame oil
2 tbsp oyster sauce
Pepper
35 wonton wrappers, thawed
For the dipping sauce
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tsp grated fresh ginger
1/2 tsp finely chopped red chilli
Method:
1. In a bowl mix the prawns, pork, ginger, garlic, carrot, cabbage, spring onion, sesame oil, oyster sauce and pepper to taste.
2. For the dipping sauce, mix together all the ingredients and put into a dipping bowl.
3. Lay out a sheet of wonton paper and lightly brush the outside edges with water. Put 1 tsp of the pork and prawn mix in the centre and scrunch up in a tight pouch, making sure the sides are sealed. Repeat until you have used up all the mix.
4. Fill a large saucepan with 10-15 cm of water and place a steamer inside. Line the steamer with baking parchment or Napa cabbage leaves to prevent the wontons from sticking to the steamer.
5. Bring the water to a boil and place the wontons in the steamer making sure they are not touching. You will have to do this in batches.
6. Steam the wontons for approximately 10 minutes and remove to a serving platter with tongs. Continue until all the wontons are cooked ensuring that the water does not boil dry.
7. Serve the wontons sprinkled with sliced spring onions and with the dipping sauce on the side.
Tip: You can replace the prawn and pork with chicken or tofu.