Prawn Wontons
Preparation : 15 min
Cooking : 10 min
Total time : 55 min Rest : 30 min
300 g of prawns
0.5 tsp fresh ginger root
2 tbsp soy sauce
0.5 tsp sesame oil
1 white onion
130 g flour
80 ml warm water
1 pinch salt
1 tsp plain flour
1 tsp warm water
Associated products
You can keep unused dough in the freezer for a month. Flour the dough lightly before stacking them, with rounds of parchment paper in between.
- 130 g flour
- 80 ml warm water
- 300 g of prawns
- 0.5 tsp fresh ginger root
- 300 g of prawns
- 0.5 tsp fresh ginger root
- 2 tbsp soy sauce
- 0.5 tsp sesame oil
- 1 white onion
- 1 pinch salt
- 1 tsp warm water
- 1 tsp plain flour
© photos Sandra Mahut © 2016 Hachette Livre (Marabout) - version UK
1 comment
Note, the order of steps seems to be a little messed up. ( it asks u to refrigerate the ball of dough, after the ravioli are made)