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Spicy Citrus Sauce

Prawn wontons

magimix, cook expert, cooking food processor, recipe, prawn wontons

Preparation : 15 min	Resting : 30 min
Cooking : 10 min	Equipment :
Difficulty :	Rating : 0 rates
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Serves 4 :

WONTON WRAPPERS
130	g plain flour
80	ml warm water
	pinch salt
SEALING MIXTURE
1	tsp flour
1	tsp warm water

PRAWN FILLING
300	g peeled prawns
1	spring onion
½	tsp sesame oil
2	tbsp soy sauce
½	tsp grated ginger

WONTON WRAPPERS
1	Sift* the flour into the metal bowl, remove the cap. Run the PASTRY/ CAKE programme. Gradually add the water through the cap opening. Check the consistency of the dough. If it is too sticky or dry, add more flour or water as necessary. Press the dough with a finger; when ready it will retract a little, leaving the finger mark.
2	Dust a work surface with flour; place the dough on it. Knead* for 30 seconds, wrap in cling film and set aside to rest for 30 minutes. Prepare the prawn filling.
3	Divide the dough in 2.5 cm balls. Using a rolling pin, roll out* the balls to form thin 8cm discs. Lightly dust with flour if the dough starts to stick. The dough should be slightly transparent.
4	Spoon 1 tsp of prawn paste onto each wonton wrapper. Brush the border of the wrapper with wonton sealer; fold in half and lightly press to seal. Continue until the filling has been used. Pour 500ml water into the metal bowl and fit the steam basket; line* with baking paper and brush with oil. Make single a layer of wontons in the basket. Run the STEAM programme 10 minutes. For best results, steam the wontons in several batches without overloading the basket. Serve with soy sauce.
PRAWN FILLING
1	Fit the food processing bowl; insert the mini bowl and blade. Put the filling ingredients into the mini bowl; Pulse for 30 seconds using the FOOD PROCESSOR programme. If necessary, scrape down the wall of the bowl with the spatula*. Continue until the mixture resembles a coarse paste.

© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

Chef’s tip

Unused wrappers can be frozen for 1 month. Lightly flour each one, stack and separate with baking paper and stack.

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