Prawn + fish wontons
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Although I will confess it’s quite painful to watch my son’s clumsy, messy efforts trying to fold the wonton wrappers, I take a deep breath and smile through gritted teeth because the delight he takes in it makes it completely worthwhile. Wonton wrappers are available from Asian food stores and some supermarkets.
- 150 g white fish fillets, skin and bones removed, roughly chopped
- 200 g prawn meat, roughly chopped
- 1 – 2 cm cube fresh ginger, peeled
- 1 – 2 tablespoons fresh chives, roughly chopped
- 1 – 2 spring onions, trimmed, roughly chopped
- 1 tablespoon sesame seeds
- 1 teaspoon soy sauce or tamari, plus extra to serve (gluten-free if needed)
- 30 wonton wrappers (gluten-free if needed)
- Place fish, prawn meat, ginger, chives, spring onion, sesame seeds and soy sauce into a food processor and blend until mixture is smooth and well combined.
- Place 2 teaspoons of the filling mixture into the centre of each wonton wrapper. Wet your fingers and fold diagonally into a triangle, sealing with water. Pinch the two corners at the base together, then wrap them in front of the wonton to form dumplings.
- Cut slits in a sheet of baking paper. Use to line a steaming basket. Place wontons onto paper, not touching each other. (You may need to cook in batches). Place basket over a wok of simmering water and steam for 15 minutes or until cooked through.
- Leave the wontons to cool for a few minutes and serve with some soy sauce or tamari on the side for dipping.
- Thermomix version: Place all ingredients except wonton wrappers into mixing bowl and chop 8 sec/speed 8 or until mixture is smooth and blended. Scrape down sides of bowl. Follow instructions above to make wontons. Lightly grease both the Varoma dish and tray with oil and arrange the wontons evenly so there is room between each. Pour 700g water into mixing bowl, place Varoma into position and steam 17 min/Varoma/speed 2 or until wontons are cooked through.