Red Oil Chicken & Prawn Wontons

Serves 2
Time 1 hour 30 minutes


30 wonton wrappers
Salted boiling water
Sesame oil 

Wonton Filling
1 cup minced chicken
1 tbsp minced prawn
1 tbsp corn flour
2 tbsp chicken stock
1 egg
1 clove garlic, minced
Pinch ground Szechuan peppercorn
Pinch of salt
Black pepper
1 tbsp minced ginger
1 tbsp minced green onion
1 bunch coriander, finely chopped 

Chilli Oil
3-6 tbsp Szechuan style chilli oil
Pinch of ground Szechuan peppercorn
2 tbsp black vinegar
1 tbsp Chinese rice wine
1 tsp sugar
Pinch of salt
1 tbsp light soy sauce
2 garlic cloves, smashed
½ tbsp minced green onion
1 bunch coriander
1 cup water from cooking wonton

To serve
Ginger, thinly sliced
Spring onions, thinly sliced
Pinch ground Szechuan peppercorn


In a large bowl, mix all of the ingredients for the wonton filling. Keep stirring the mixture in one direction until well combined and sticky. Refrigerate for 15 minutes, if time permits, for a better flavour.
Assemble wontons one by one by spooning some of the mixture into the centre of the wonton wrapper, wet the edges and fold to seal, firmly press the edges to ensure they’re sealed.
In a bowl, mix all of the ingredients for the red oil dressing, set aside.
Cook wonton in boiling water for 3 to 4 minutes until the wrappers become transparent. Serve in a large bowl and then scoop some water to cover most of the wontons (not too much as it may dilute the red oil dressing).
Pour the red oil dressing on top; garnish with spring onion and coriander. Mix well before serving.