For 4 people
Chilli sauce Edit
- 2 cups rice wine vinegar
- 1½ cups white sugar
- 5 tablespoons fish sauce
- 2 large red chillies, finely sliced on the diagonal
- 9 uncooked medium-sized prawns (shrimp) – about 300 g (10 oz)
- 1 tablespoon roughly chopped coriander (cilantro) leaves
- 1 tablespoon finely sliced spring onions (scallions)
- 1½ teaspoons finely diced ginger
- 1 teaspoon shao hsing wine or dry sherry
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- ¼ teaspoon white sugar
- ¼ teaspoon sesame oil
- 16 fresh wonton wrappers, about 7 cm (3 in) square
- Place vinegar and sugar in a medium-sized heavy-based saucepan and bring to the oil.
- Reduce heat and simmer, uncovered, for about 15 minutes or until liquid is reduced by almost half and slightly syrupy.
- Remove from stove, stir in fish sauce and chillies and set aside.
- For the wontons, peel and de-vein prawns, then dice prawn meat– you should have about 150 g (5 oz) diced prawn meat.
- Combine prawn meat and remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes.
- Next fill and shape the wontons.
- Heat oil in a hot wok until surface seems to shimmer slightly.
- Add wontons in batches and deep-fry for about 2 minutes or until just cooked through and lightly browned.
- To test the wontons you will need to remove one using a slotted spoon and cut it through with a sharp knife to see if the prawns are just cooked through.
- Remove wontons with a slotted spoon and drain well on kitchen paper.
- Repeat process with remaining wontons.
- Arrange wontons on a platter and serve immediately with a bowl of sweet chilli dipping sauce.