Jessica Nguyen's Prawn & Ginger Wontons

Welcome to Put on a Spread, a recipe series that celebrates our Spreads. by Bed Threads. tableware collection. For this instalment, home cook, The Makers alumni and CEO of 'chilli oil on everything', Jessica Nguyen, shares her delicious prawn and ginger wonton recipe.   

Having a bad day? Weather got you down? There’s nothing a serving of dumplings can’t fix.

But what many don’t realise is that dumplings are actually one of the easiest meals to make. Just take Jessica Nguyen’s prawn and ginger wontons as an example - all you need is seven ingredients and 30-minutes to have 20 morsels of pure goodness ready to devour.

Our top tip? Double the recipe and freeze half for those days when you really can’t be bothered to cook. 

 

Makes: 20 wontons

Cooking Time: 30 minutes

Skill Level: Easy

Ingredients

  • 500g prawns, peeled and deveined
  • 1 packet wonton wrappers
  • 1 large piece of ginger, finely grated
  • 2 tbsp soy sauce
  • 3 tsp sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp chilli oil

      Method

      Blitz half your prawns into a smooth paste in a food processor and chop the others in half by hand. You’ll get a nice contrast in texture between the smooth paste and the little chunky prawn bites.

      In a large bowl, add 1 tbsp soy sauce, 1 tbsp cornstarch, the ginger and the sesame oil to the prawns and mix to combine. Season with cracked pepper.

      Combine the remaining 1 tbsp cornstarch with 1 tbsp warm water and mix into a smooth paste. This will be the glue to seal the wonton ends together.

      Separate your wonton wrappers onto a tray covered with a tea towel so they don’t dry out.

      Spoon 1 tsp of the prawn mixture into the centre of your wonton wrapper. Dip the tip of your finger into the cornstarch mixture and trace along the edge of the wrapper.

      Fold in half and seal so you now have a triangle wonton. Gather and pinch each of the ends of the wonton so you have two pleats on either side. Pinch to seal and place onto a tray whilst you fold the remaining wontons.

      Boil a pot of water and gently lower in about 5 wontons at a time for a small pot, making sure not to overcrowd the pot. Wontons will rise to the top once they are cooked which will take approx. 4 minutes. Remove using a slotted spoon and place onto a plate.

      Drizzle over a generous amount of chilli oil, a few spoonfuls of soy sauce and some optional garnishes like coriander or finely sliced spring onions.

      Enjoy immediately!

       

      Shop Jessica's look with our Lavender TableclothSage Placemats and Olive Napkins.

      For more from Jessica, follow her at @jessca_nguyen_ and check out her home tour.

      Hungry for more? Explore more recipes from our favourite home cooks here.

       

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