Chinese prawn purses
INGREDIENTS
450g peeled green prawns, finely chopped
1 teaspoon sesame oil
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
2 tablespoons finely chopped fresh coriander
2 green onions, finely chopped
1 tablespoon Ayam hoisin sauce
2 teaspoons shao hsing wine (Chinese rice wine)
32 wonton wrappers
DIPPING SAUCE
2 tablespoons soy sauce
2 tablespoons finely chopped fresh coriander
1 tablespoon lime juice
2 teaspoons sesame oil
1 long red chilli, finely chopped
METHOD
Step 1
Combine prawn, oil, garlic, ginger, coriander, onion, sauce and wine in a medium bowl. Cover. Refrigerate for 30 minutes.
Step 2
Place 1 wonton wrapper on a flat surface. Spoon 2 teaspoons of prawn mixture into centre of wrapper. Brush edges with cold water. Fold up sides to form a square pouch. Pinch edges together to enclose. Repeat with remaining wrappers and prawn mixture.
Step 3
Place a large bamboo steamer, lined with baking paper, over a wok of simmering water. Place half the purses, without touching, in steamer. Cover. Steam for 5 minutes or until wrappers are translucent and prawn mixture is cooked through. Transfer to a large plate. Cover to keep warm. Repeat with remaining purses.
Step 4
Meanwhile, make dipping sauce: Combine soy sauce, coriander, lime juice, sesame oil, chilli and 1 tablespoon cold water in a small bowl.
Step 5
Serve purses with dipping sauce.