85g peeled prawns, thawed if frozen and finely chopped
2 spring onions, chopped small
2 fat garlic cloves, crushed
2 tsp grated root ginger or puree
2 tbsp oyster sauce
1 tsp sesame oil
5 water chestnuts (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
2 tbsp dry sherry
2 tsp grated fresh root ginger, or puree
shreds of spring onion or sesame seeds, to garnish
Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
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.)
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.
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.