Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?





Wonton Parcels   HT  Chinese  HD  40mins


Makes 10 parcels   Hot  Chi  Pork  Seafood  Shellfish Vegetables Starter   Hors d'oeuvre Appetizer  China  Asia  Asian



   225g/8oz Bean sprouts

   1 large Spring Onion, thinly sliced

   1/2 stick Celery, chopped

   1/4  Small Cabbage, shredded

   225g/8oz Shelled Prawns, roughly chopped

   225g/8oz Minced Pork

   2 tbsp Soy Sauce

   2 tbsp Oyster Sauce

   1 Garlic Clove, crushed


   10 Wonton Skins

   Vegetable Oil for shallow frying



1. Heat 1 teaspoon of the vegetable oil in a large pan, add the cabbage, bean sprouts, celery, and green onions and stir fry over a high heat until vegetables soften, adding a little water if necessary. 

2. Add the prawns and stir fry for 3-4 minutes.

3. In another large pan, heat 1 tbsp of the vegetable oil, add the pork and brown over a high heat. Drain well using kitchen paper if necessary to remove any excess fat.

4. Add the browned meat to the vegetable and prawn mixture together with the oyster sauce, soy sauce, garlic, and salt and cook over a high heat stirring, for 4-5 minutes until well blended. Remove mixture from heat and cool slightly. 

5. Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a parcel and seal by dipping your finger in a little water and pressing the ends together. 

6. Heat the vegetable oil in a large frying pan, add the wontons and fry until golden brown. Serve immediately.



  More Chinese Recipes



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.r60m

 Follow us  




 Sign up for Free E-mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or whatever you happen to have available in your store cupboard or fridge and allow us to whisk you up a recipe in seconds!



For full advanced search tips visit our main search page via the red "search this site" button at the top of the page


About Us  |  Contact Us  |   Advertise |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |

Printing Recipes  |  Abbreviations on this site  




This Web Site was designed and created by Copyright 2000 to date [Recipes4us] All rights reserved.

 Some Photos