Pork and Prawn Wontons with Chilli Peanut Sauce

Ingredients
- 2 spring onions, finely sliced (greens and whites separated)
- thumb-sized piece of ginger, finely grated
- 3 large garlic cloves, finely grated
- 350g (12 oz) raw prawns, peeled, deveined, and finely diced
- 500g (1 lb) pork mince
- ½ tsp five-spice powder
- 1 tbsp cornflour (cornstarch)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing cooking wine
- 1 packet of wonton wrappers
- 1 tsp crushed chilli
- 1 tsp Korean chilli flakes
- ½ tsp ground cumin
- 1 tbsp sesame seeds
- 2 tbsp crushed peanuts
- ½ tsp sugar
- 100ml (3½ fl oz) peanut oil
- 2 tbsp peanut butter

Method
1. To prepare the filling, combine the prawns, pork mince, ginger, garlic, spring onion whites, cornflour, soy sauce, five-spice powder, and Shaoxing wine in a large bowl. Mix well using chopsticks or a spoon until thoroughly combined.
2. To make the wontons, take a wonton wrapper and place about a tablespoon of filling in the centre. Wet two edges of the wrapper with a little water, fold it in half to form a triangle, and then bring the two bottom points together, pressing firmly to seal. Place the prepared wontons on a dry tray and repeat until all the filling is used. Keep the wontons in the fridge until ready to cook.
3. For the chilli peanut sauce, add the crushed chilli, Korean chilli flakes, cumin, sesame seeds, crushed peanuts, and sugar to a heatproof bowl. Heat the peanut oil until it begins to smoke slightly, then carefully pour it over the ingredients in the bowl. Stir to combine, then mix in the peanut butter and spring onion greens.
4. To cook the wontons, bring a pot of water to a boil. Gently add the wontons and cook for 4-5 minutes, or until they float to the surface. This indicates they are done.
5. To serve, spread a generous amount of the chilli peanut sauce on the bottom of a plate, then place 8-10 wontons on top. Serve immediately while the wontons are hot. Enjoy!

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