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COOKBOOK: The Best Seafood Recipes - Australian Women’s Weekly

Who loves making wontons! This is definitely very satisfying in the end but certainly time consuming when you’re feeding an army.

Your first time its a little fiddly but once you get the hang of it, it will come to you naturally. It’s a very ‘crafty’ form of cooking!

To add to this mammoth cooking, I made my own broth which changes everything about this dish! If you don't have the time to make your own you can either make the home-made broth earlier in the week and freeze it or take out the packaged broth :)



Serves 4

Broth can be made and freeze for unto a month.


4 celery sticks, roughly chopped with leaves included

1 onion, roughly chopped

black pepper for seasoning

5 cups of water (1 1/4 litres)

4 prawns, cut up roughly with shell on , remove the head You can also use the shells from the prawns you are peeling for the wonton mixture to add to this broth


250g uncooked prawns, peeled & deveined

4 chinese mushrooms

1 can of water chestnuts

2 cloves garlic, chopped

1 large tablespoon of oyster sauce

2 teaspoons light soy sauce

4 slices of fresh ginger

1 large tablespoon of fresh parsley, chopped

1 carrot grated , drained very well

24 wonton wrappers

1 tablespoon of cornflour

4 tablespoons of water

1 large red capsicum, sliced


Combine all the above ingredients and bring to boil. Simmer for approx 15 to 20mins. Strain and keep the liquid. Discard the solids.


Soak mushrooms in boiling water, covered , for approx 10mins, drain. Set aside.

Blend or process prawns, mushrooms, water chestnuts, garlic, sauces, ginger, parsley. Process until chopped very finely but not pureed.

Squeeze by hand the liquid from the grated carrots and set aside.

Place the prawn mixture in a bowl and add the carrot. Mix well.

Mix cornflour and water well, set aside.

Take a wonton wrapper, brush over with cornflour mixture. Place a large teaspoon of prawn mixture in the centre of wrapper. Fold wrapper in half, press on all edges to ensure its enclosed. Dab some cornflour mixture on both ends of wrapper. Join ends and press on it. Flip over the two corners and let it stand for 5-10mins.

Bring a pot with water to boil. There should be double the amount of water over the wontons you’re about to cook.

When boiling, drop wontons in boiling water very carefully. Boil until the wontons begin to surface. Drain, place them in a serving bowl and add the home made broth with capsicums.

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