Location: My tiny kitchen

Making wontons was a lot easier than I expected. To be accurate, I did waste a few pieces of wonton skin in the beginning. However, soon I learned to be humble and not over-stuff the wontons. Bearing that in mind, I was able to finish wrapping all the wontons very quickly.

This recipe makes about 80 small wontons, which would be enough to serve 4 people.

Ingredients:
– 1 bundle of yellow chives. You can find this type of chives in an Asian supermarket. They look like green chives except their colour is yellow. If you cannot find them, then skip them.
- 2 cups of minced pork. I used the type that is half fat and half lean.
- 20 tiger prawns that are 21 to 25 count in size.
- 1 stack of wonton skin. You can also find them in an Asian supermarket.

For serving the wontons:
- 1 green onion, chopped
- Soy sauce
- Sesame oil
- Chili oil
- Chili sauce. I used this Vietnamese brand:

Steps:

1. Marinate pork in the fridge for 2 hours with:
- freshly ground black pepper
- 1 tbsp of onion powder
- 1 tsp of coriander seed powder
- a few drizzle of sesame oil
- 1 tbsp of Japanese vinegar
- 2 tbsp of Japanese cooking wine
- 4 tbsp of soy sauce

2. Remove shells from prawns. Rinse. Following down the back of the prawn, slice each prawn into halves. Remove any vein. Cut each half into two pieces. Marinate the prawns with:
- a few drizzle of sesame oil
- 1 tsp of cornstarch
- 1 tsp of salt
- freshly ground black pepper

3. Rinse the yellow chives. Finely chop the chives and mix them into the pork.

4. Place a piece of wonton skin on your palm. Place a piece of prawn in the centre of the skin. Place a small amount of pork on the prawn. Wrap up the wonton by folding the diagonal corners toward each other. Apply a gentle squeeze on the opening so that the stuffing will stay inside during cooking.

In the beginning, place only a small amount of stuffing in the wonton. After making a few wontons, you will be able to put more stuffing in them.

Also note that once exposed to air, the wonton skin becomes dry very quickly. After the wontons have been wrapped, try to cook them as soon as possible.

5. Bring a large pot of water to a boil. Place the wontons into the water. Very soon, the wontons will float. Once that happens, let the wontons boil for 2 more minutes and they are ready.

6. Drain the water and place the wontons into a bowl. Drizzle chili sauce, sesame oil, chili oil and soy sauce over the wontons. Sprinkle them with chopped green onion and serve.