@LoyLoy24 18 February 2021 more from that month

Chinese prawn purses

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.