Prawn Wonton’s

Ingredients

• 2½ tablespoons light soy sauce
• 2 tablespoons finely sliced coriander roots and stems
• 2 tablespoons finely diced ginger
• 2 tablespoons finely sliced shallots
• 2 tablespoons kecap manis
• 2 tablespoons malt vinegar
• ¼ teaspoon Chilli Oil
• Sesame Oil

Wontons

• 300 g x 9 uncooked Prawns 
• 1 tablespoon roughly chopped coriander leaf
• 1 tablespoon finelsy sliced shallots
• 1½ teaspoons finely diced ginger
• 1 teaspoon shao hsing wine or dry sherry
• 1 teaspoon light soy sauce
• 1 teaspoon oyster sauce
• ¼ teaspoon white sugar
• ¼ teaspoon Sesame Oil
• 16 fresh wonton wrappers

Method:

1. Combine soy sauce, coriander, ginger, spring onions, kecap manis, vinegar and both oils in a bowl and setaside.
2. For the wontons, peel and de-vein prawns, then dice prawn meat – you should have about 150 g (5 oz) diced prawn meat
3. Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
4. Next fill and shape the wontons.
5. Bring a wok containing water to the boil.
6. Place steamer over wok and spray surface
7. Place wontons, in batches, onto the steamer  over water and steam for 5 minutes or until wontons are just cooked through.
8. To test the wontons, cut one through with a sharp knife to see if the prawns are just cooked through.
9. Remove wontons  
10. Repeat process with remaining wontons.
11. Arrange wontons on a platter and serve immediately
12. Serve dressing separately.