Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water Chestnut | not in our table | 0 |
| Wonton Wrapper | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 large prawns
- 1 tablespoon minced pork
- 1 tablespoon water chestnuts
- 2 spring onions, chopped finely
- 1 teaspoon dry sherry
- salt and pepper
- 1 egg white
- wonton wrappers
- 1 teaspoon cornstarch mixed with tablespoon water
- 3 cups chicken stock for poaching
Directions
Place prawns, pork, water chestnuts, spring onions, sherry, salt and pepper in food processor and mix to a paste.
Put in bowl and beat in the egg white until mixture thickens.
Place a teaspoon of mixture in the center of a wonton wrapper.
Dip finger in cornstarch water and run it along the 4 edges of wrapper.
Bring all 4 corners up to a point in the middle and press along each edge to seal.
Repeat with remaining mixture.
Poach for 3 to 4 minutes in simmering stock. Drain and serve with sprigs of coriander.