Prawn and ginger wontons

Plump, juicy prawn and ginger wontons with a delicate crispy shell deliver an explosion of umami flavours. These homemade delicacies balance sweet, savoury and aromatic notes for an irresistible Asian-inspired starter.

These prawn and ginger wontons contain high-quality protein from prawns and beneficial compounds from ginger and spring onions. However, the deep-frying method and added sugar contribute to higher calories and fat content. The combination of nutritious ingredients with a high-fat cooking method results in a less favourable nutritional profile overall.

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Ingredients

For the prawn wontons

• prawns 250g/9oz raw, peeled
• fat 20g/¾oz white vegetable
• sugar 15g/½oz
• potato ½ tsp starch
• sesame oil 1 tsp
• salt ½ tsp (to taste)
• white pepper pinch ground (to taste)
• spring onion 75ml/2½fl oz ginger and water (made from the trimmings of fresh root ginger and spring onion, crushed with the side of a large knife and mixed with water)
• wonton wrappers 20 ready-made
• vegetable oil for deep-frying
• chilli sauce sweet, to serve

Method

1. To make the prawn and ginger wontons, first prepare the ginger and spring onion water by crushing the trimmings with the side of a large knife and mixing with water. Strain and measure out 75ml/2½fl oz of the aromatic liquid.
2. Place all of the ingredients for the prawn filling, except the wonton wrappers, in a stand mixer fitted with the dough hook. Knead for 10 minutes on medium speed. This technique binds the ingredients together while maintaining the prawns’ texture rather than turning the mixture into a purée.
3. Transfer the prawn mixture to a bowl, cover with cling film, and chill in the fridge for at least 1 hour before use. This resting period allows the flavours to develop and makes the mixture easier to handle.
4. When ready to cook, heat the vegetable oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
5. Take a wonton wrapper and place it on a clean work surface with one corner pointing towards you. Add a teaspoon of the prawn mixture to the centre of the wrapper.
6. Brush the edges of the wrapper with a little water, then fold the bottom corner up to meet the top corner, forming a triangle. Press around the filling to seal, ensuring no air is trapped inside.
7. Bring the left and right points of the triangle together around the filling and press to seal, creating the classic wonton shape.
8. Carefully lower the wontons into the hot oil in batches, avoiding overcrowding. Deep-fry for 4 minutes until golden brown and crispy.
9. Remove the prawn and ginger wontons from the oil using a slotted spoon and carefully transfer to drain on kitchen paper.
10. Serve the wontons hot with sweet chilli sauce for dipping.

Suggested Wine Pairing

Majestic: Villa Maria Private Bin Marlborough Sauvignon Blanc

This crisp New Zealand white wine offers the perfect complement to these prawn and ginger wontons. Its vibrant citrus and herbaceous notes cut through the richness of the fried dumplings, while the wine’s bright acidity refreshes the palate between bites. The subtle tropical fruit undertones harmonize beautifully with the sweet elements of the prawns and dipping sauce in this Asian-inspired starter.

Tesco: Finest Chablis Premier Cru

This elegant French Chardonnay provides an excellent match for these shellfish delicacies. The wine’s mineral character and restrained fruit profile enhance the natural sweetness of the prawns without overwhelming them. Its clean, precise finish acts as a palate cleanser against the fried exterior of the wontons, making each dumpling taste as fresh and flavourful as the first.

Sainsbury’s: Taste the Difference Alvarinho

This Portuguese white showcases delicate peach and citrus aromas that pair wonderfully with these prawn parcels. The wine’s refreshing character creates a beautiful counterpoint to the ginger-infused shellfish mixture, while its subtle salinity naturally complements seafood. The balanced acidity cuts through the richness of these deep-fried morsels, ensuring each bite of these Asian dumplings remains light and enjoyable.

What can you serve with this

1. Hot and sour soup provides a traditional Chinese pairing that balances the richness of the wontons with tangy, spicy flavours.
2. Asian slaw offers a refreshing crunch and acidity that cuts through the richness of the deep-fried wontons.
3. Steamed jasmine rice creates a neutral base that allows the complex flavours of the prawn and ginger wontons to shine.
4. Stir-fried greens with garlic add nutritional balance and a contrasting texture to complete the meal.
5. Black vinegar dipping sauce provides a tangy alternative to sweet chilli sauce that highlights the subtle ginger notes in the wontons.

Nutri-score Health Check

This prawn and ginger wontons recipe receives a Nutri-Score D rating, placing it in the “Less healthy” category on the five-color nutrition label system used in several European countries.

Positive Factors

• Prawns provide high-quality protein, iodine, selenium, and omega-3 fatty acids with minimal calories
• Ginger contains anti-inflammatory compounds and adds flavor without significant calories
• Spring onion contributes vitamins A, K, and C while adding minimal calories
• The portion size is controlled (20 pieces total)
• The recipe contains minimal processed ingredients

Negative Factors

• Deep-frying in vegetable oil significantly increases the calorie and fat content
• Added sugar contributes empty calories
• White vegetable fat adds saturated fat without nutritional benefits
• Salt content contributes to sodium levels
• Sweet chilli sauce for dipping adds additional sugar

When calculating the Nutri-Score, points are assigned for both favorable nutrients (protein, fiber, fruits/vegetables/nuts) and unfavorable components (energy, sugars, saturated fat, sodium). The deep-frying cooking method significantly impacts the score, as it substantially increases the calorie and fat content. Despite the nutritional benefits of prawns and aromatic ingredients, the preparation method and added fats and sugars result in a less favorable nutritional profile overall.

This score has been automatically calculated from the ingredients in the recipe and is only a guide. Modifications such as oven-baking or steaming the wontons instead of deep-frying, reducing sugar, and serving with a lower-sugar dipping sauce could improve the nutritional profile.