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Pork & prawn dumplings
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Succulent Chinese money bags: perfect bite-sized starters!
Ingredients:
  • 140g pork mince
  • 1 large cooked prawn, peeled, coarsely chopped
  • 1 shallot, ends trimmed, coarsely chopped
  • 40g drained canned whole water chestnuts
  • 10.60 gm soy sauce
  • 1 egg white
  • 1/4 tsp Sesame Oil
  • Pinch of white pepper
  • 18 flour wonton wrappers
  • Vegetable oil, to deep-fry
  • Sweet chilli sauce, to serve
Instructions:
  • Combine mince, prawn, shallot, water chestnuts, soy sauce, egg white, sesame oil, and white pepper in a food processor until mixed.
  • Lay out the wonton wrappers on a pristine work surface. Add a generous teaspoon of mince mixture in the middle of each wrapper. Moisten the edges with water, then seal the wrappers securely by pinching the edges together.
  • Pour in enough vegetable oil into a large saucepan until it reaches a depth of 10cm. Heat the oil to 180°C over high heat (when ready, a cube of bread should turn golden brown in 15 seconds). Carefully add 6 dumplings and fry for 4 minutes or until golden. Transfer the cooked dumplings to a plate lined with paper towels using a slotted spoon. Repeat with the remaining dumplings in 2 more batches, making sure to reheat the oil between batches. Serve the crispy dumplings with sweet chili sauce.

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