Showcasing the Mediterranean diet and Asian diet  
 
 

 
 

 

 


Wontons

Wontons can be steamed or deep-fried and served as an appetizer, and they can also be gently poached in clear soup. Here we steam the wontons and serve them with a simple Chinese dipping sauce. This recipe makes 16 shrimp and cabbage wontons which serves four as an appetizer.   Wontons

 

Peel the shrimp

How to make wontons 1 Peel and de-vein 10 oz (300g) of large raw shrimp (prawns). To save time you could also buy raw pre-peeled shrimp.

 

 
 
Finely chop the shrimp

 
Finely chop the raw shrimp with a sharp knife.
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Chop the other ingredients

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Next, finely shred and chop 1 cup of cabbage (Chinese or regular), finely chop a clove of garlic, finely grate 1 teaspoon of fresh ginger, and finely slice 1 scallion (spring onion).



Mix ingredients together

 
Add all the chopped ingredients to a bowl then add 1 tablespoon soy sauce, 1 teaspoon Chinese rice wine, 1 teaspoon sesame oil and 1 teaspoon cornstarch (cornflour). Mix together until well combined.
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Place some mixture in the center of a wonton wrapper

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  Place a heaped teaspoon of the mixture in the center of a wonton wrapper (available in the refrigerated section of most supermarkets).


Fold over to encase the filling

 

Using a wet finger, moisten two sides of the wrapper along the edge and neatly fold over the wonton so it forms a half-triangle. Press down along the edges to seal the wontons and to remove any air.

 

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Fold in edges

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  Moisten the bottom edges of the wonton and fold them together so they overlap. Repeat with the remaining wonton wrappers and filling.


Steam the wontons

 
Lightly grease a plate with peanut or canola oil and place the filled wontons on top (without touching one another). Heat 2 cups of water in the bottom of a wok or large saucepan over a high heat until boiling. Place the plate on a steamer rack or upturned cup in the wok, cover with the lid and steam for 12 minutes.
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Serve the wontons warm with dipping sauce

 

 

 

 

 

Wontons
 

Remove from the wok and serve warm with a dipping sauce made from 1 teaspoon finely grated ginger, ½ clove crushed garlic, ½ cup chicken stock, 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon superfine (caster) sugar.


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