Ingredients
Serves: 12
Serves: 12
- 1 medium cabbage, finely shredded
- 300g beansprouts
- 3 celery sticks, chopped
- 2 spring onions, chopped
- 450g prawns, peeled, deveined and coarsely chopped
- 500g lean minced beef
- 3 tablespoons oyster sauce
- 5 tablespoons soya sauce
- 2 cloves garlic, finely chopped
- 1 large packet wonton wrappers
- 1 cup vegetable oil, if frying
Directions
Prep:20min › Cook:40min › Ready in:1hr
Prep:20min › Cook:40min › Ready in:1hr
- Place cabbage, beansprouts, celery and spring onions in a large wok and stir-fry over high heat until vegetables soften. If necessary, add a little water. Add prawns and stir-fry until cooked.
- Meanwhile, in a large frying pan over medium heat, brown the beef, draining off fat and liquid. Add the beef to the vegetable and prawn mixture and continue to fry over a high heat. Add oyster sauce, soya sauce and garlic. When well blended, remove mixture from heat.
- Place a tablespoon of the meat and prawn mixture into the centre of each wrapper. Dip your finger in a little water and run it around the edges of the wrapper. Gather wrapper edges to enclose filling and press together to seal.
- To fry the wontons, heat oil in wok over medium heat and cook until golden brown. Alternatively, cook wontons in batches in a steamer over boiling water for 10-15 minutes, or until cooked.