Steamed pork & prawn wontons

• minced pork↗175g g
• peeled prawn85g g

  thawed if frozen and finely chopped

• spring onions↗2

  chopped small

• fat garlic cloves↗2

  crushed

• 2 tsp grated root ginger↗ tsp

  or purée

• 2 tbsp oyster sauce↗ tbsp
• 1 tsp sesame oil↗ tsp
• water chestnuts5

  (from a can), drained and finely chopped

• about 36 wonton wrappers

  9cm square, thawed if frozen

• large lettuce↗

  leaves, or baking parchment, for steaming

• 2 tbp soy sauce tbsp
• 2 tbsp dry sherry↗ tbsp
• 2 tsp grated fresh root ginger tsp

  or purée

• shreds of spring onion

  or sesame seeds, to garnish

Step-by-step instructions

1. 1

   Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.

2. 2

   Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)

3. 3

   For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.

4. 4

   Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest – check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.