Pork and prawn wonton, a simple and basic recipe.
25-35 wonton wrappers, 100g lean pork, 50g small prawns, 3-4 button mushrooms, 1 teaspoon soy sauce, a pinch of sault, a pinch of white pepper, a sprinkle of sesame oil.
Methods (Preparation time: 15-25 minutes)
1. Mince the pork, prawns and mushrooms.
2. Mix all the ingredients.
3. Wrap your wontons. Place a teaspoon (flat) of fillings to the centre of the wrapper, and just squeezed the wrapper gently.
Don’t worry about the fillings falling out when cooking, the wrapper would stick together almost instantly when you put it into boiling water.
4. Boil a pot of water, and add the wontons. Don’t add too many at a time, or the wonton might tangle up and the wrapper might be torn.
Cook the wontons for 3-4 minutes, and remove the wontons from the pot. The wontons are ready for serving.
Most wonton wrappers in the market look yellowish because of the alkaline water used, not because of the eggs as commonly believe. In fact, most of the wonton wrappers are not using eggs as ingredient at all.
Alkaline water is commonly used in making Chinese noodles and bakeries for different reasons. It is also used in wonton wrappers to make it a bit ‘stronger’ and not easily torn when cooking. Despite the bizarre yellowish colour, alkaline water is harmless if used in proper proportions.
If you want to make a wonton soup, do not cook the wonton directly in your soup. Cook it in boiling water, remove it and add into your soup instead… or else your soup might look all yellowish like the one above.