Ingredients
- 175g minced pork
- 85g peeled prawn, thawed if frozen and finely chopped
- 2 spring onions, chopped small
- 2 fat garlic cloves, crushed
- 2 tsp grated root ginger or purée
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 5 water chestnuts (from a can), drained and finely chopped
- about 36 wonton wrappers, 9cm square, thawed if frozen
- large lettuce leaves, or baking parchment, for steaming
For the dipping sauce
- 2 tbp soy sauce
- 2 tbsp dry sherry
- 2 tsp grated fresh root ginger, or purée
- shreds of spring onion or sesame seeds, to garnish
Method
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Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
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Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)
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For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
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Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.