Steamed pork & prawn wontons

Contains pork – recipe is for non-Muslims only
Low fat but so impressive – you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls

Ready in 45 mins

More effort

Nutrition per serving

kcal 36
fat 1g
saturates 1g
carbs 5g
sugars 1g
fibre 1g
protein 2g
salt 0.46g

Ingredients

175g minced pork
85g peeled prawn, thawed if frozen and finely chopped
2 spring onion, chopped small
2 fat garlic clove, crushed
2 tsp grated root ginger or purée
2 tbsp oyster sauce
1 tsp sesame oil
5 water chestnut (from a can), drained and finely chopped
about 36 wonton wrappers, 9cm square, thawed if frozen
large lettuce leaves, or baking parchment, for steaming
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

Method

Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
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.)
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.
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.