Tasty Prawn Potsticker Wontons

250g raw prawns, lightly bashed and roughly chopped
150g Chinese chives, finely chopped
2 spring onions, finely chopped
1 thumb-size piece ginger, finely chopped
2 cloves garlic, finely chopped
3-4 dried shiitake mushrooms, soaked and finely chopped
Handful coriander, finely chopped
Small handful Chinese leaf or pak choi, finely chopped
150g beansprouts
20-25 square wonton wrappers
Vegetable oil
Water, for steaming

The Seasoning
1-2 tablespoons light soy sauce
1 teaspoon sesame oil
Salt and white pepper, to taste

The Chilli Hoisin Sauce
1 teaspoon chilli bean paste
1 teaspoon chilli oil paste
1 tablespoon hoisin sauce
1½ tablespoons rice wine
2 teaspoons black vinegar
1 tablespoon light soy sauce

PREPARATION

1. In a large bowl combine chopped prawns, Chinese chives, spring onions, ginger, garlic, soaked shiitake mushrooms, coriander and Chinese leaf.
2. Add light soy sauce, sesame oil, salt and white pepper. Mix thoroughly by hand until evenly combined.
3. Place a spoonful of filling in the centre of a wonton wrapper. Dab the edges with water.
4. Fold into a tight roll, then bring both ends inward and pinch together to form a crescent shape.

.

COOKING

.

1. Heat a frying pan with a generous drizzle of oil. Fry wontons head side down until golden and crisp, then turn to crisp a second side.
2. Add enough water to come halfway up the wontons. Cover and steam on high heat until the water evaporates and the filling is cooked through.
3. In a separate wok flash fry beansprouts and extra chives on high heat for 20-30 seconds to retain crunch. Remove.
4. Bring the wok back to high heat and add the chilli hoisin sauce ingredients. Let it bubble briefly.
5. Add the crisp wontons and toss quickly so they are lightly coated.
6. Fold through the flash fried vegetables and serve immediately.

School of Wok Tips

• Lightly bash prawns so you keep texture rather than turning them into paste.
• Crisp both sides before steaming for maximum crunch.
• Steam only until the water evaporates to prevent sogginess.
• Keep the final toss very quick so the dumplings stay crisp.

FAQs

Why fry and steam the wontons?
Frying gives crispness while steaming ensures the filling cooks through evenly.

Can I deep fry instead?
Yes? Deep fry for a fully crisp dumpling, though you lose the potsticker texture contrast.

How do I keep the vegetables crunchy?
Use very high heat and cook for less than 30 seconds before combining with sauce.