Inspired by the ones from Din Tai Fung, these Shrimp & Chive wontons are actually much more easier to make that you'd think. And when you pair them with this addictive garlicky, spicy sauce; you're gonna wish you made extra wontons!
ingredients:
filling (makes around 15 wontons):
- 190g prawn paste (can leave a few pieces chunky for texture)
- ¼ cup chives, minced finely
- ½ tsp chicken powder
- ½ tsp salt
- 2 garlic, minced
- ¼ tsp white pepper
- ½ tsp light soy sauce
- 1 tsp oyster sauce
- ½ tsp sesame oil
- 1 tsp cornstarch
sauce:
- 2 garlic, minced
- 1 tsp sugar
- ½ tsp chicken powder
- 1 tsp chili powder
- 1/2 tsp sesame seeds
- 1.5 - 2 tbsp hot oil
- 1.5 tbsp your favourite chilli oil/chilli crisp (eg Lao Gan Ma)
- 1/2 tbsp light soy sauce
- 1 tsp black vinegar
Extras:
- wonton wrappers
- chives/spring onion for garnish
method:
- Prep the filling - In a bowl, add all the filling ingredients and mix well until combined and paste-like
- Make the wontons - Grab a wonton and add around 1 tsp of filling into the centre. Dab a bit of water along the edges of the wonton then bring of the edges together and pinch it tight until it looks like a little fishtail or a small pouch. Repeat until you have no filling left. If you want to freeze them to make later, coat the pieces in a bit of cornstarch to prevent it from sticking, before placing them all into a baking tray then into the freezer. Once they're a bit frozen then add into a plastic bag and freeze.
- Making the addictive sauce - In a bowl, add the dry ingredients before pouring hot oil. Then add in the rest of the ingredients and mix, taste and adjust to liking.
- Cooking the wonton - In a pot of boiling water, add in the wontons and cook for around 5 minutes before removing them with a slotted spoon and placing them directly into the bowl with the sauce.
- Coat and enjoy - Give the wontons a good toss in the sauce before transferring to a new plate and garnishing with more chives (or just serve directly from the same bowl, less clean up!)
