Prawn wontons with sweet chilli sauce

Prawn wontons with sweet chilli sauce provide a perfect match for that crispy Sauvignon Blanc.

PRAWN WONTONS
WITH SWEET CHILLI SAUCE
Makes 16
Serves 4

Ingredients:
9 prawns, peeled and de-veined
16 shrimps (optional)
1 T roughly chopped coriander
1 T finely sliced spring onion
½ finely diced ginger
1 t rice wine or dry sherry (optional)
1 t soy sauce
1 t oyster sauce
¼ t sugar
¼ t sesame oil
16 fresh wonton wrappers (available at speciality Asian shops)

Method:
Dice the prawn meat and combine with the remaining ingredients, except for the
wonton wrappers, in a bowl. Cover and refrigerate for 30 minutes.
Fill the wontons and place a shrimp on top (optional), then shape the wontons
and secure with a chive or a thin slice of spring onion.
Bring a large saucepan of water to the boil.
Drop the wontons, in batches, into the water and cook for 2 minutes or until
they are just cooked through. (To test the wontons you will need to remove
one using a slotted spoon and cut it with a sharp knife to see if the prawns
are cooked.)

Prawn wontons with sweet chilli sauce perfect with Sauvignon Blanc

 

Remove the wontons with a slotted spoon and drain.
Arrange on a platter and serve immediately with sweet chilli sauce.

SWEET CHILLI SAUCE
Makes 500ml

Ingredients:
1 cup white sugar
1 cup white vinegar
½ t salt
1 t freshly crushed garlic
½ t freshly grated ginger
2 T dried chilli
1 T cornflour (Maizena) mixed with water to form a paste

Method:
Heat the sugar, vinegar and salt gently in a saucepan without stirring until the liquid
clears. Add the garlic, ginger and chilli and boil for 5 minutes. Add the cornflour and
simmer for 2 minutes. Allow to cool completely before serving.

NOTE: this sauce will keep in the refrigerator for 3 months.