Ok, so this isn’t the easiest dish to prepare, but it’s worth the trouble. This week, Blake Makes goes to China (if only in our imaginations), and we’re getting to know Far East food a little better with the help of our ambassador, Kylie Kwong.

On page 270 in her cookbook, Simple Chinese Cooking, you’ll find the recipe for Prawn Wontons with Sichuan Chilli Oil.

Bridget made the filling (below), and apart from having a lot of ingredients, the hardest part is assembling the wontons. Just mix the filling ingredients together, chill them for 30 minutes, then spoon them in the wonton wrappers.

You have to place a scant amount of the filling in the middle of the wonton wrapper, then wet the bottom half with water using your fingertips. Fold the wonton in half, sealing in the filling. Hold the wonton with both hands with the sealed edge up. Flip the sealed edge back on the wonton (like trying to fold it in half), and then bring the two corners together.

In the end, you’re sort of making what looks like a head wearing a bonnet.

Boil the wontons just until the shrimp inside are cooked (just a few minutes). Top with the chili oil (below) and Szechuan Pepper and Salt.

If you take this one on, it’s well worth it. There wasn’t a single wonton left.

Chili Oil

  • 2 teaspoons dried chili flakes
  • 1/2 cup vegetable oil
  • 2 tblsp light soy sauce
  • 2 tblsp hot water
  • 1 tblsp rice wine vinegar
  • 2 tsp white sugar
  • pinch SPS

Wontons

  • 10 oz uncooked shrimp (chopped into tiny pieces)
  • 1 tblsp chopped Cilantro (fresh)
  • 1 tblsp sliced Green onions
  • 1 1/2 tsp minced Ginger
  • 1 tsp Dry sherry
  • 1 tsp Light soy sauce
  • 1 tsp oyster sauce
  • 1/4 tsp white sugar
  • 1/4 tsp sesame oil
  • Wonton wrappers