Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 8 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
8
- 1L vegetable oil (for deep frying)
- 2teaspoons sugar (for dipping sauce)
- 1/2teaspoons sesame oil (for dipping sauce)
- 275grams gow gee pastry
- 1 bunch asparagus, trimmed, thinly sliced
- 1 long red chilli, deseeded, finely chopped (for dipping sauce)
- 1teaspoons ginger, finely grated
- 2 spring onions, finely chopped
- 2tablespoons rice vinegar (for dipping sauce)
- 1/3 cup salt reduced light soy sauce (for dipping sauce)
- 1 1/2teaspoons soy sauce
- 1 egg, lightly beaten
- 1 garlic clove, crushed
- 300grams raw prawns, peeled*
Nutrition per serving
4640kJ
Protein
12.0grams
Sugars
3.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
For dipping sauce, combine all ingredients in a bowl and set aside.
Step 2 of 6
Finely chop prawn meat and combine in a bowl with onion, soy, ginger and garlic.
Step 3 of 6
Thinly slice asparagus, add to prawn mixture and mix well.
Step 4 of 6
Place eight gow gee pastry squares on a clean work surface. Place 2 tsp of filling in the centre of each square. Brush edges with egg and fold in half to make a triangle, pressing out air. Pinch edges to seal. Fold bottom 2 corners together and press to join.
Step 5 of 6
Pour enough oil into a wok or saucepan to come half way up the side. Heat over high heat. Cook wontons, in batches, for 3-4 minutes or until cooked through and golden brown. Drain on paper towel.
Step 6 of 6
Serve immediately with dipping sauce on the side.
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