prawn filling
- 250g peeled raw prawns
- 20g white vegetable fat
- 15g sugar
- 5g potato starch
- 1 teaspoon sesame oil
- 5g salt pinch of white pepper or to taste
- 75ml ginger and spring onion water- made from the trimmings of fresh root ginger and spring onion
Crispy Prawn Wonton
Ingredients
Method
prawn filling
Place all the ingredients in an electric stand mixer fitted with the dough hook and knead for 10 minutes.
(The dough hook binds the ingredients together without turning the mixture into a purée, which a blender would do.)
Remove from the mixer and refrigerate until ready to use. Clean the mixer.
service
Use readymade wonton wraps, wrap and deep fry for four minutes.
Sweet chilli sauce (one of the really brightly coloured varieties as a mark of respect to the neon takeaway versions!), to serve.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
