Wild about wontons
The word wonton means ‘swallowing clouds’; with a team of foodies, we thought this was a beautiful idea to try in celebration of the Lunar New Year. Amy Chan, who has been a Design Manager with Kitchen Architecture for 15 years, delighted us when she shared her recipe.
0:00
Here’s how to make them:
Ingredients
For the filling:
- 500 g pork mince
- 150-165 g raw king prawns
- 4 spring onions, very finely chopped (keep half for garnish)
- 2 tbsps toasted sesame oil
- 1 tbsp oyster sauce
- 2 tbsps light soy sauce
- 1x pack of square wonton wrappers (makes approx. 30 wontons)
- Season with salt and white pepper
- 1x stock cube (optional for the broth)
- Pak choi, roughly chopped
For the sauce (optional)
- 3 tbsp crispy chilli oil
- 3 tbsp light soy sauce
Instructions
- Add all the filling ingredients to a bowl and mix well to combine. Chopsticks are good for this
- Take a wonton wrapper and put a teaspoon of the mixed filling in the middle, dab the edges with water, fold into a triangle, sealing the gaps, pinch and gather towards the middle
- Repeat this process and keep the wontons chilled until ready to cook
- Bring a large pan of water to a boil, add a stock cube and place the wontons one by one, ensuring they don’t stick together. Cook for about 4-5 mins until they float. Add the pak choi and leftover spring onions at the end and cook for another 1-2 mins
- Serve the wontons with the broth and pak choi in a bowl, drizzle with sauce to taste, or use as a dipping sauce. You can also add egg noodles to the broth as an option
See them being made on instagram
Our Design Centres
