300gramspeeled Tiger Prawnsthawed and finely chopped
2spring onionschopped small
2large garlic clovescrushed
2tspgrated root gingertip: you can use puree too
1tspsesame oil
5water chestnuts from a candrained and finely chopped
36Wonton wrappers9cm sq, thawed if frozen
large lettuce leaves for baking parchment
For the dipping sauce
50mldark soy sauce
pinch of sesame seeds
1fiery red chillidiced, without seeds
1/4inchfresh ginger finely gratedtip: you can use puree
For the garnish
25gramscrispy fried onions
1pinch white sesame seeds
1spring onionfinely chopped
Instructions
Mix together the prawns, spring onions, garlic, ginger, Soy sauce, oil and water chestnuts
Take one wonton square and, brush with a little cold water all around the edges.Place 1 tsp of mixture in the centre and bring all the corners up to meet in the middle and twist all together if possible into a wanton to seal. Do not overfill. Continue until all the mixture is used up
To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket and parchment paper to line it
Arrange half the pouches in the basket leaving a little space in between them, you may need to cook in batches.Cover and steam for 5 minutes. Carefully remove from the steamer with tongs to a plate and steam the rest – checking the water hasn’t reduced too much
Arrange on a plate with the dip in a little bowl, sprinkle over the crispy onions garnish and serve
Keyword Asian, date night, meals with family, meals with friends