Adjust Servings:

	250 g raw prawns, roughly chopped
	4 spring onions, finely sliced
	1 tablespoon grated ginger
	2 tablespoons sliced water chestnuts, drained and chopped
	3 teaspoons cornflour
	2 teaspoons sesame oil
	1 teaspoon soy sauce
	1/2 teaspoon caster sugar
	salt and pepper, to taste
	30 wonton wrappers
	sesame oil, extra, for glazing

34.8

Calories

4 g

Calories From Fat

0.5 g

Total Fat

0.1 g

Saturated Fat

11.2 mg

Cholesterol

104.5 mg

Sodium

5.4 g

Carbs

0.2 g

Dietary Fiber

0.1 g

Sugars

2 g

Protein

610g

Serving Size

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Prawn Gow Gees

Features:

Cuisine:

A recipe from the Asian Food Recipes website.

Ingredients

Prawn Gow Gees, A recipe from the Asian Food Recipes website , A recipe from the Asian Food Recipes website

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1 Done	Mix the Prawn Meat, Sprig Onions, Ginger and Water Chestnuts in a Bowl. Put the Corn-Flour, Sesame Oil, Soy Sauce, Sugar, Salt and Pepper in Another Bowl; Blend to a Smooth Paste, Then Stir Into the Prawn Mixture.
2 Done	Work With One Dough Round at a Time and Keep the Rest Covered. Hold a Dough Circle in the Palm of Your Hand (this Will Keep the Pastry Warm) and Put a Rounded Teaspoon of Filling in the Centre. Bring Up Two Sides to Meet and Press the Edges to Seal. Press the Gow Gee Firmly Down on the Bench to Make a Flat Base and Twist Both Sides Down to Form a Crescent. Brush Very Lightly With Sesame Oil. Place on an Oiled Baking Tray.
3 Done	Line the Base of a Bamboo or Metal Steamer With a Circle of Baking Paper. Arrange the Gow Gees on the Paper, Spacing Them Well Apart. (they May Need to Be Cooked in Batches.) Cover the Steamer and Cook Over a Pan of Simmering Water For About 8 Minutes or Until the Dough Is Slightly Puffy and Translucent. Serve Immediately With Sesame Oil Mixed With Soy Sauce, If Desired.