Prawn Wontons


  • 300-500g prawns
  • 1-2 cloves garlic
  • 1 tsp ginger
  • 2 sprigs spring onion
  • 50g coriander
  • 2 tsp fresh chilli
  • 2 tsp lime juice
  • 1 tsp sesame oil
  • 20-30 wonton wrappers Alternative - dumpling pastry - soups etc
  • oil for frying
  • Zest of 1 lime

Dipping Sauce

  • 1 tbsp lime juice
  • 1 tbsp Taranaki honey from Bees'R'Us
  • 6 tbsp Kikkoman Naturally Brewed soy sauce
  • 1 tbsp chilli sauce
  • 1/2 sprig spring onion
  • coriander, to taste


Mince prawn meat and place into a bowl. Finely dice/mince garlic, ginger and spring onions and add to bowl. Finely chop coriander and chilli, add to bowl with lime zest, juice and sesame oil. Mix everything with hands until all is incorporated.

Place 1 teaspoon of mixture into the centre of each wonton pastry, fold and seal.

Bring oil up to temperature (180-190°C) and add wontons. Keep turning to ensure thorough cooking all the way through and fry until golden brown.

Dipping Sauce

This sauce should be made to taste - add ingredients slowly to find a balance that suits your palate.

Place all liquid ingredients into a small bowl, bring together with a whisk or fork. Add the chopped spring onion and coriander. Mix well, serve chilled.