Pork and Prawn Wontons

Homemade wontons are the best! No mysterious fillers or additives, just real, fresh ingredients. Pork mince, king prawns, spring onions and aromatics, to be more precise. I recommend making a big batch of wontons and freezing them for anytime the mood strikes. The chilli crisp drizzled on top is optional, but it’s so good that you’ll want to add it! Get the recipe here.

  • Prep Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 40 wontons (approx.) 1x
  • Category: Meat, Fish



For the filling:

  • 200 g pork mince
  • 200 g shelled raw king prawns, deveined and finely chopped
  • 2 spring onions, very finely chopped
  • ½ tbsp fresh ginger root, very finely chopped
  • 2 tbsps Shaoxing wine (Chinese cooking wine)
  • 2 tbsps toasted sesame oil
  • 1 tbsp light soy sauce
  • ¼ tsp fine sea salt

For the wontons:

  • square wonton wrappers

For the dipping sauce (optional)

  • 2 tbsp chilli crisp
  • 2 tbsp Chinese black vinegar
  • 2 tbsp light soy sauce


  1. Add all the filling ingredients to a bowl and mix well to combine. The mixture should be well-incorporated, sticky and almost paste-like.
  2. Wrap the wontons. I watched a YouTube video to learn some of the ways of doing this. It might be easiest for you to do the same, but I’ll still go through the steps: 1) Place a wonton wrapper on your chopping board or clean kitchen counter. 2) Add 1 tsp to 2 tsp filling (depending on the size of the wrapper) to the centre of the wrapper. 3) Dab the edges with water. 4) Fold the wrapper in half on a diagonal and press the edges tightly to seal, pressing out the air. 5) Dab the two bottom corners of the wonton with water. 6) Bring the corners together and pinch to seal. I have included a short video and image breakdown at the bottom of the recipe.
  3. Repeat with the remaining wonton wrappers and filling. Cover and chill until ready to cook.
  4. Don’t worry about how neat your wontons are. Once cooked, they’ll mostly lose their shape. You just want to make sure that the filling is well-sealed inside.
  5. Bring a large pot of water to the boil over medium-high heat. Carefully add the wontons one at a time and stir gently to prevent sticking. Cook for 2 to 4 minutes, or until the wontons float to the top. Drain, top with soy sauce and chilli crisp (optional) and serve. Enjoy!
  6. To freeze: freeze in a single layer on a greaseproof paper-lined baking tray until frozen, then transfer to an airtight container and keep for up to 1 month. Cook from frozen for 4 to 6 minutes, or until the wontons float.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can't wait to see what you've made!

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