Prawn Wontons in Chilli Oil

Ingredients

• 350 g raw prawns, peeled
• 4 spring onions, finely sliced
• 10 g ginger, grated
• 2 tsp sesame oil
• 2 tsp cornflour
• about 30 wonton wrappers
• 2 tbsp chilli flakes
• 4 tbsp vegetable oil
• 2 garlic cloves, grated
• 4 tsp black rice vinegar, or plain rice vinegar
• 2 tbsp soy sauce

Method

1. Chop, do not blend

   Chop half the prawns to a rough paste and the other half into chunks. All paste gives you a bouncy pink pellet; the chunks are what make it taste of prawn.

2. Season the filling

   Mix in the spring onions, ginger, sesame oil, cornflour and a good pinch of salt. The cornflour binds the water the prawns give off so the filling stays juicy rather than watery.

3. Fold

   A teaspoon of filling per wrapper, wet two edges, fold into a triangle pressing the air out, then bring the two long corners together and pinch. Trapped air expands in the pot and splits the seam.

4. Make the chilli oil

   Put the chilli flakes, garlic and a pinch of salt in a heatproof bowl. Heat the oil until it shimmers and pour it over — it should sizzle hard — then stir in the vinegar and soy once it has calmed.

   3 min

5. Poach

   Simmer the wontons in plenty of gently boiling water until they float and the wrappers turn translucent, about 3 minutes. Keep the water at a lazy boil; a rolling one shreds them.

   3 min

6. Dress

   Lift them out with a slotted spoon, letting them drain properly, and spoon the chilli oil over. Water clinging to the wontons is what turns a good sauce thin.