3 spring onions
1 x 225g bamboo shoots, drained
2 cloves garlic
2cm piece ginger
1 small red chill, deseeded
300g raw prawn meat, chopped
1 teaspoon salt reduced soy sauce
1 tablespoon oyster sauce
1 packet of Supreme Foods Wonton Wrappers
Soy sauce and red chilli slices to serve
Finely chop onions, bamboo shoots, garlic, ginger and chilli in a food processor. Add the prawns, soy and oyster sauce, pulse until well combined. Season with salt and pepper.
Place 1 wonton wrapper down on flat surface, corners facing out, looking like a diamond. Place 1 tablespoon of filling on each wonton wrapper. Brush the edges lightly with water. Bring top and bottom corners together pinch the join. Turn the wrapper again so the open end is facing you. Lift the end up and join it to top, so it forms a square and seams are running down sides. Repeat the process on other side. Continue making wontons until all the mix is used.
minutes. Add the eggplant, spring onions and capsicum and cook for 5 minutes.
Place 6 wontons at a time in the steamer and steam for 8-10 minutes. Serve with soy sauce and chilli.