Easy to assemble, these tasty won tons make an ideal first course of an Oriental meal.
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200 g (7 oz) raw, headless tiger prawns
½ tablespoon finely chopped bamboo shoots
1 clove garlic, crushed
½ teaspoon finely chopped ginger
1 tablespoon mirin, or dry sherry
1 tablespoon soy sauce
3 spring onions, finely chopped
24 won ton wrappers
A little oil for greasing, optional
To serve: ready-made chilli sauce and soy sauce
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Method Prep:30min › Cook:5min › Ready in:35min
Peel the prawns, then run a sharp knife along the length of each back and pull away the dark digestive thread. Rinse the prawns and pat them dry with kitchen paper. Finely chop the prawns, either with a sharp knife or in a food processor.
Mix the prawns with the bamboo shoots, garlic, ginger, mirin or sherry, soy sauce and spring onions.
Spread out six won ton wrappers at a time on a dry surface. Place 1 teaspoon of the filling in the middle of each and lightly brush two adjacent edges of the first won ton with water. Fold it into a triangle, pressing the edges together firmly. Then press the two bottom corners together to seal. Repeat with the remaining wrappers.
If using a metal rather than a bamboo steamer, lightly grease it with a little oil. Arrange the won tons in a single layer on the steamer and steam for 5 minutes. If they will not fit in one layer, steam the won tons in batches.
Serve them warm with chilli sauce and soy sauce served separately, for dipping.
Tip: mirin and packets of won ton wrappers are available from Chinese supermarkets. If the won ton wrappers are frozen and defrosted, use them at once because they dry out very quickly.