Packed with authentic recipes that are simpler than you think, master the art of Vietnamese cooking with Uyen Luu’s new cookbook – Quick & Easy Vietnamese!  

Pork & prawn wontons

These can be enjoyed as a snack or starter. They also make a fantastic topping for noodle soups or even instant ramen. I always save uncooked ones for the freezer, then steam them from frozen for 10 minutes. I love to fold with a friend, a cup of tea, so we can have a good catch-up.  

Ingredients

150g pork mince
200g peeled raw king prawns (shrimp), finely chopped
1 can (100g) water chestnuts, finely chopped
2 spring onions, thinly sliced
2 Tbsp frozen edamame beans, defrosted
2 Tbsp oyster sauce pinch of sea salt
1 tsp caster sugar
½ tsp freshly ground white pepper
½ Tbsp cornflour
200g square wonton wrappers
2 tsp sesame oil + extra for drizzling
10g garlic chives or coriander leaves, to garnish 

For the dipping sauce  

2 cloves garlic, finely chopped
2 bird’s eye chillies, thinly sliced
2 tsp brown sugar
1 Tbsp black vinegar or cider vinegar
2 Tbsp light soy sauce
1 Tbsp crispy chilli oil

Method 

1. First, make the dipping sauce by mixing together all the ingredients in a bowl. 
2. Add the pork to another bowl with the chopped prawns, water chestnuts, spring onions, edamame beans, oyster sauce, salt, sugar and white pepper and mix well.
3. Lightly dust a plate with the cornflour and fill a cup with water. To form the dumplings, place a wrapper onto the palm of your hand and dollop 1 heaped teaspoon of filling into the middle. Moisten the edges of the wrapper with water. Fold the wonton wrapper over into a triangle while pushing the air out of the filling, then pinch the wrapper together to form a sack. Pinch and fan out the top to seal, then place on the prepared plate. Repeat until you have used up all the filling.
4. To cook the wontons, bring a large saucepan of water to the boil, then  gently drop in a handful of wontons (don’t crowd the pan) and let it come back to the boil. After 4–5 minutes the wontons will float to the surface.
5. Cook for a further 2 minutes, then lift them out of the water with a spider or slotted spoon and place on a plate.  
6. Drizzle with sesame oil and repeat until you have cooked as many as you need. Keep any extras for freezing. 
7. Garnish with the herbs, if using, then pour over the sauce or serve it on the side in dipping bowls. 

Cook’s note:
Can’t find a can of water or chestnuts in SA? Adding hazelnuts will deliver a similar flavour, although texture will differ – it adds a great crunch! For a cheaper option, use raw cashews.

Quick & Easy Vietnamese by Uyen Luu (distributed by Jonathon Ball Publishers) is available online and in all local bookstores.

Compiled by: Liezl Vermeulen 

Recipes & photographs: Quick & Easy Vietnamese by Uyen Luu: Published by Hardie Grant and distributed by Jonathan Ball 

Also read: Pork vindaloo recipe