Chicken & Prawn Won Tons

Won tons are lots of fun and look great when serving to guests at a party or event! Don’t be deceived by their appearance…..they may look a little fiddly, but they are quite easy to make and shape.

This recipe for Won Tons can be steamed of fried. We actually like to make a big batch of them and freeze the extras, so that we have something hearty to add to our Asian style soups. However for today’s recipe we will fry and serve with a simple sweet and sour plum sauce… courtesy of the local Asian grocery.

What you will need:

Makes approximately 50-60 Won Tons.

1 large pack Won Ton Sheets

2 tbs warm water mixed with enough corn flour to form a thin paste (used to seal the won ton edges)

500 grams chicken mince *

8-10 green prawns, cleaned

180 grams Chinese cabbage

3 cloves garlic, crushed

3 spring onions finely sliced

1 tbs sesame seeds

1/4 cup soy sauce

2 tbs oyster sauce

2 cm grated ginger

1 tbs sesame oil

Vegetable oil for frying **

*Ask your butcher to mince some chicken thighs. They are tastier and juicier than the breast.

** We prefer to use rice bran oil, sun flower or refined olive oil for this recipe. The jury is still ‘out’ on canola oil as the debate regarding its suitability for human consumption continues.


In a food processor, pulse the Chinese cabbage, garlic and spring onions and prawns until all the ingredients are diced finely.

Alternatively, using a Thermomix, add these ingredients into a mixing bowl, apply lid with measuring cup. Speed 10 / 5 seconds . Scrape down the sides and add chop again for a further Speed 10 / 5 seconds.

Add chicken mince, sesame seeds, soy sauce, oyster sauce, grated ginger and sesame oil and mix thoroughly.


Separate the Won Ton sheets and lay 6 -10 sheets on your bench. Avoid trying to do too many at once, as the pastry will dry out.

Stretch the pastry slightly.

Place a small amount of filling (about the size of a 20 cent piece) in the middle of each pastry square.

Brush the edges with the corn flour and water.

Fold in half diagonally to make a triangle and fold like so. Ensure to remove any air bubbles.


Won tons are now ready to fry.  Submerge the won tons into hot oil and cook until golden brown.


Serve with a sweet and sour plum sauce.








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