250g prawns, deveined and shelled
Canned water chestnuts (will need 8 slices), coarsely chopped
¼ cup spring onions, chopped
1 tsp chopped garlic
2 cm ginger, peeled and microplaned
1 tsp soy sauce
½ tsp fish sauce
1 tsp sesame oil
A handful of spinach – silver beet or baby spinach, chopped finely
Lettuce leaf to steam the wonton on to prevent sticking (or whatever you would like to use)
Spring onion, thinly sliced to garnish
Sweet chilli sauce
Coarsely chop the prawns (do not mince and blend) and combine with spring onions, spinach, water chestnuts, soy sauce, fish sauce, and sesame oil in a bowl – stir to combine.
Lay wonton wrappers flat – place a spoon full of the mixture inside and wet the edges with water.
Bring all 4 corners up to the top and squeeze above the filling to make a little bag.
Line a bamboo steamer with baking paper with a hole cut out of the middle to allow the steam to flow through.
Bring a pot of water to boil and place the bamboo steaming baskets in, arrange the dumplings on the baking paper with space in between the dumplings. Steam for 6-8 minutes.
Use tongs to remove the dumplings from the steamer. Garnish with spring onions and serve with sweet chilli sauce.