My Mum’s wonton recipe
Pork mince, make sure it has a reasonable amount of fat otherwise it will taste unpleasant, about 500 g
Raw prawns between 250 and 500 g. Peel and remove intestine. Cut longitudinally and then roughly dice.
Soy, a good splash to taste
Sesame oil, be generous
Sugar 2 teaspoons
Salt 2 teaspoons
Pepper both white and black
Scotch whisky about third of a cup
Cornflour about 2 tablespoons
Egg, one or two
Water chestnuts, chopped roughly
Slap the pork into a bowl a few times (my Mum reckons this makes a difference)
Combine everything and slap around again (again Mum reckons this is helpful)
This is a basic recipe for wonton soup, so wonton wrappers can be filled. I know how to do it but can’t describe how to do the fancy wrap.
It can also be used for pork meat balls for steam boat.
Serve with Chilli sauce
Always have on supply a really nice Chinese vegetable broth.