Food and Travel Magazine | Pork and prawn wontons

Name: Food and Travel Magazine | Pork and prawn wontons
Ingredients: 150g minced pork; 200g peeled raw king prawns, finely chopped; 100g canned water chestnuts, finely chopped; 2 spring onions, thinly sliced; 2tbsp frozen edamame beans, defrosted; 2tbsp oyster sauce; 1tsp caster sugar; 1⁄2tsp freshly ground white pepper; 1⁄2tbsp cornflour; 200g square wonton wrappers (approx. 10cm); 2tsp sesame oil, plus extra to drizzle; 10g garlic chives or coriander leaves, sliced into 3cm pieces, to garnish (optional); 2 garlic cloves, finely chopped; 2 bird’s eye chillies, thinly sliced; 2tsp brown sugar; 1tbsp black vinegar or apple cider vinegar; 2tbsp light soy sauce; 1tbsp crispy chilli oil

foodandtravel.com

Pork and prawn wontons

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Ingredients

150g minced pork
200g peeled raw king prawns, finely chopped
100g canned water chestnuts, finely chopped
2 spring onions, thinly sliced
2tbsp frozen edamame beans, defrosted
2tbsp oyster sauce
1tsp caster sugar
1⁄2tsp freshly ground white pepper
1⁄2tbsp cornflour
200g square wonton wrappers (approx. 10cm)
2tsp sesame oil, plus extra to drizzle
10g garlic chives or coriander leaves, sliced into 3cm pieces, to garnish (optional)
2 garlic cloves, finely chopped
2 bird’s eye chillies, thinly sliced
2tsp brown sugar
1tbsp black vinegar or apple cider vinegar
2tbsp light soy sauce
1tbsp crispy chilli oil