I adore a good wonton, so it was only a matter of time before I made one of Kylie's recipes for these wonderful meat-filled noodles. What attracted me to this recipe for Prawn Wontons with Spring Onion, Ginger, and Vinegar dressing was the lightness of it: prawn wontons with a simple vinaigrette sounded like comfort food without the heaviness often associated with comfort foods.
Once again, I was not disappointed.
The recipe for this dish is HERE.
Here's how it went.
First of all, I made the dressing, which was easy-peasy. It had an ingredient in it I'd never used before called kecap manis. From what I gathered, this is a condiment similar to soy sauce, but in addition to having soy sauce in it, it also has molasses. It's a little thicker than soy sauce, but it has a richer, more complex flavour. It was really good. The dressing was delicious, and I could see a version of it being used in other dishes as well as with these wontons.
Wontons are easy to make but do take a bit of patience. Again with this recipe, I halved the ingredients, and so I used 150g of my medium shrimp that I usually have in the freezer. To fill the wrappers, I used my #100 cookie scoop, which is about 1 tsp. Using the scoop makes wonton so much easier.
I didn't shape mine in Kylie's way, but I don't think that matters too much. After boiling them, they were ready to be bathed in dressing!This was delicious, absolutely delicious! I was kicking myself for only making 1/2 a recipe because I wanted MORE! Once again, this was very simple to make & put together, just as the cookbook title suggests. Another awesome Kylie recipe!