Products used :
PREPARATION : 15 min
COOKING : 10 min
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RESTING : 30 min
SERVES 4 :
130 g plain flour
80 ml warm water
1 tsp plain flour
1 tsp warm water
300 g peeled prawns
1 spring onion
½ tsp sesame oil
2 tbsp soy sauce
½ tsp grated ginger
- 1- Sift the flour into the metal bowl, add the salt, remove the cap. Run PASTRY/CAKE.Gradually add the water through the cap opening. Check the consistency of the dough. If it is too sticky or dry, add more flour or water as necessary. Press the dough with a finger; when ready it will retract a little, leaving the finger mark.
- 2- Dust a work surface with flour; place the dough on it. Knead for 30 seconds, wrap in cling film and set aside to rest for 30 minutes. Prepare the prawn filling.
- 3- Divide the dough in 2.5cm balls. Using a rolling pin, roll out the balls to form thin 8cm discs. Lightly dust with flour if the dough starts to stick. The dough should be slightly transparent.
- 4- Spoon 1 tsp of prawn paste onto each wonton wrapper. Brush the border of the wrapper with the sealing mixture; fold in half and lightly press to seal. Continue until the filling has been used. Pour 0.5 L water into the metal bowl and fit the steam basket; line with baking paper and brush with oil. Make single a layer of wontons in the basket. Run STEAM, for 10 minutes. For best results, steam the wontons in several batches without overloading the basket. Serve with soy sauce.
- 1- Fit the food processing with the mini bowl mini and blade. Put the filling ingredients into the mini bowl; Pulse for 30 seconds using FOOD PROCESSOR. If necessary, scrape down the wall of the bowl with the spatula. Continue until the mixture resembles a coarse paste.
CHEF’S TIP :
Unused wrappers can be frozen for 1 month. Lightly flour each one, with separate baking paper and stack.
Copyright : © photographs Sandra Mahut © Hachette Book (Marabout) 2016Mahut Hachette Livre (Marabout) 2016