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Pork & Prawn Wontons with Spicy Dipping Sauce

30 September 2020

Another Asian dish. As I’ve mentined before, I just can’t get enough! I made these wontons last week and froze them ready to be eaten whenever I have a craving, so good to have lying around in the freezer!

I used a few tips from @marionskitchen for making the filling. 1. By adding a tablespoon of cornflour and half a cup of chicken broth the filling becomes beautifully silky and smooth, a real authentic taste and texture. 2. You need to mix all together well for at least 3 minutes so it all mixes well together and becomes smooth, like in the picture shown.

I tried folding them all fancy and rolled up but in the end I opted for my own technique: just connect the corners and scrunch up the rest to seal the little packages. Don’t overfill them or they will burst while cooking, and no one wants that 😉

As a base or the dipping sauce I used my chili oil and added light soya sauce, sesame oil, (black) vinegar, sesame seeds and coriander.

Pork & Shrimp Wonton with Spicy Dipping Sauce

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Dinner, lunch Asian
By Saffron & Marion Grasby Serves: ±35 wontons
Prep Time: 40 Cooking Time: 15 Total Time: 55 minutes


  • Wontons
  • 2 pork sausages, skin removed so you're left with the mince
  • 150g raw prawns (deveined and peeled)
  • 2 finely sliced spring onion
  • 1 tbsp finely grated ginger
  • 1/8 tsp ground white pepper
  • ¼ cup chicken stock
  • 2 tsp cornstarch, plus extra for dusting
  • 1 egg
  • 1 tsp sea salt
  • 40 wonton wrappers
  • Spicy Sauce
  • 4 tbsp homemade chili oil (plus 2 tsp of the chili powder from the oil)
  • 4 tbsp light soy sauce
  • 2 tbsp white or black vinegar
  • ¼ clove of garlic, finely grated
  • 1 finely sliced spring onion
  • 2 tsp toasted sesame seeds
  • 1 bunch finely chopped coriander, stems and leaves



Make the dipping sauce by mixing all the ingredients in a sealable jar and give it a good shake Coriander you can add just before serving.


Finely chop the prawn into a pulp, leaving about 1/3 a bit rougher so you get some bigger chuncks of prawn in the mix.


Mix the prawn together well with the pork mince and then add the spring onion, ginger, white pepper, chicken stock, cornstarch, egg and salt. Mix vigorously until smooth and sticky, ±3 minutes.


Lay down a wonton wrapper and place 1 tsp of filling in the middle.


Wet the edges of the wrapper with some water and connect the corners forming a triangle.


Squish together all the sides making a package, making sure there aren't any holes.


Place onto a tray dusted with cornstarch.


Bring a large pot of boiling water to the boil. Cook the wontons in batches in the boiling water for 4-5 minutes or until cooked through (they will start floating to the top).


Drain with a slotted spoon and transfer to serving bowls.


Generously spoon over the spicy red sauce (and serve some on the side).


Sprinkle with sesame seeds if using.


If you’re not going to cook these within a couple of hours, cover the uncooked wontons with cling film and store in the freezer. The moisture from the filling can turn the wonton wrappers sticky if left in the fridge for too long. Wontons can be cooked from frozen.

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