Sichuan Prawn Wontons in Spicy Sauce (紅油炒手)

1. Prepare the filling: Finely chop the prawns and water chestnuts. Combine in a bowl with white pepper, oyster sauce, sesame oil, salt, and spring onions. Stir in the same direction and mix everything together until well combined.‍
2. Make the wontons: Lay out your wonton wrappers. Place a small spoonful of filling in the centre of each wrapper. Wet the edges of the wrapper with a little water. Fold the wrapper in half to form a rectangle, pressing down to seal the edges. You can then bring the two bottom corners together and pinch them to make a little "boat" shape, or just scrunch up the wrapper around the filling like how you would wrap a hard-boiled candy. As long as it's sealed it's all good to go‍
3. Cook the wontons: Bring a pot of water to a boil. Gently add the wontons and cook for 3-4 minutes, or until they float to the surface. Drain and set aside.‍
4. Make the sauce: In a small bowl, mix the soy sauce, Chinese black vinegar, and chilli oil.‍
5. Serve: Drizzle the sauce over the wontons and garnish with extra spring onions if you like. Toss together to combine and enjoy immediately while hot!

Tips: This recipe makes plenty of wontons, so don’t feel you have to cook them all in one sitting. I often make a big batch so I can freeze them for another time. To do this:

• place the wrapped and uncooked wontons spaced out evenly on a baking tray lined with baking paper.
• place the tray in the freezer until the wontons are frozen solid.
• once frozen, remove and place them in a ziplock bag. *Do not put the wontons in the ziplock bag when fresh as they will stick together during freezing.
• cook directly from frozen.

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FAQs

1. Can I use pre-cooked prawns for this recipe?
It’s best to use raw prawns for this recipe. Raw prawns give the wontons a better texture and allow the flavours to meld more during cooking.

2. What type of wrappers should I use?
Square wonton wrappers work well and are commonly available in the refrigerated section of Asian grocery stores. Round wrappers also work if preferred.

3. Can I prepare the filling in advance?
Yes, you can make the filling up to a day ahead and store it in an airtight container in the refrigerator until you’re ready to assemble the wontons.

4. How do I properly seal the wontons to prevent them from opening while cooking?
Moisten the edges of the wrapper with water, fold it over the filling, and press firmly along the edges to seal. You can shape them into rectangles, "boat" shapes, or a simple pouch, as long as the edges are securely pressed together.

5. How long should I cook the wontons?
Boil the wontons in gently simmering water for 3-4 minutes or until they float to the surface. This indicates that they’re cooked through.

6. What’s the best way to serve these wontons?
These wontons are delicious with the soy, vinegar, and chilli oil sauce drizzled over them. Garnish with spring onions or fresh herbs for added flavour.

7. Can I pan-fry these wontons instead of boiling them?
Yes, pan-frying is another delicious option. Simply heat a bit of oil in a pan, place the wontons in, and cook until the bottoms are golden brown. Then, add a splash of water, cover, and steam for a few minutes until fully cooked.

8. How can I prevent my wontons from sticking together in the pot?
When adding wontons to the boiling water, gently stir for the first few seconds to prevent sticking. Also, avoid overcrowding the pot, cooking in batches if necessary.

9. Can I make a vegetarian version of this recipe?
Definitely! Substitute the prawns with finely diced mushrooms or tofu, and add some extra seasonings like soy sauce or garlic to enhance the flavour.

10. How many wontons does this recipe make?
This recipe typically makes a generous batch of around 30-40 wontons, depending on the amount of filling you use per wrapper. It’s a great recipe for batch-cooking and freezing extras.