Kylie Kwong’s prawn wontons with ginger dressing
30 mins (plus resting)
Cook 5 mins
“Kylie Kwong is a long-time supporter of Two Good Co and we’re very excited about her new eatery, Lucky Kwong, across the railway tracks at South Eveleigh [in Sydney]. Once you get the hang of making wontons by hand you’ll never buy commercially made ones again. The key is in how you bring the little parcels together.” From the book, Two Good Cookbook Two.
16 square wonton wrappers (about 7cm)
chilli oil, to serve (optional)
300g medium raw prawns
1 tbsp roughly chopped coriander leaves
1 tbsp thinly sliced spring onion
1½ tsp finely diced ginger
1 tsp Shaoxing wine or dry sherry
2 tsp tamari (gluten-free soy sauce)
¼ tsp granulated sugar
¼ tsp sesame oil
60ml (¼ cup) tamari (gluten-free soy sauce)
2 tbsp thinly sliced coriander roots and stems
2 tbsp finely diced ginger
2 tbsp thinly sliced spring onion
2 tbsp kecap manis
1 tbsp granulated sugar
2 tbsp malt vinegar
¼ tsp chilli oil, or to taste
Dash of sesame oil
1. To make the filling, peel and devein the prawns, then dice the meat – you should have about 150g. Place in a bowl and combine with the remaining ingredients, then cover and refrigerate for 30 minutes.
2. Meanwhile, for the dressing, whisk together all the ingredients in a small bowl. Set aside.
3. Take the chilled filling out of the fridge. Place the wonton wrappers on a clean surface and have a small bowl of water handy.
4. Place a rounded teaspoon of filling in the centre of a wonton wrapper. Dip your finger in the water and moisten two adjoining edges of the wrapper. Fold the wrapper in half to enclose the filling, creating a triangle, and lightly press the edges to seal. Hold the wonton with the point facing down, then lightly moisten the two opposite corners with water. Bring the corners together in a twisting action, and press them lightly to join.
5. Repeat with the remaining wrappers and filling.
6. Bring a large saucepan of water to the boil. Working in batches so you don’t overcrowd the pan, carefully lower the wontons into the water and cook for 2 minutes. To test if they’re ready, remove one with a slotted spoon and cut into it with a sharp knife to make sure the prawn filling is cooked through. Remove the cooked wontons with a slotted spoon and drain in a colander, then cover to keep warm.
7. Repeat with the remaining wontons. Arrange the wontons on a platter and drizzle with the dressing and a little extra chilli oil, if desired. Serve immediately.
Recipe by Kylie Kwong, from the book Two Good Cookbook Two: Recipes for resilience. Published by Two Good Co & The Cru. Photography by Petrina Tinslay. Copies available direct from Two Good Co and all leading Australian bookstores. RRP $45 incl GST.