12 large tiger prawns (or more if you are using medium shrimp)
2 cloves garlic
1-inch peeled ginger piece
1 tablespoon chopped fresh chives
1 tablespoon finely chopped seeded red chili pepper
20-24 round wonton wrappers
For the sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon ground ginger
1 teaspoon sesame oil
freshly ground black pepper
Directions
Wash, peel and devein shrimp and chop them finely.
In a blender, combine about half of the chopped shrimp, 2 cloves garlic, chopped 1-inch ginger
pulse until fine and smooth.
Add finely chopped chives (about 1 tablespoonful) and finely chopped seeded red pepper to the shrimp mixture.
Stir in the rest of the chopped shrimp to the mixture.
Prepare round wonton wrappers and place a tablespoonful of the shrimp mixture in the center of a wonton wrapper.
Wrap the wontons in the way shown in the picture, leaving it open on top.
Steam the wontons in a steamer, covered, for about 8-10 minutes, or until the shrimp is cooked through.
Make dipping sauce by combining 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil,
1 teaspoon ground ginger, and freshly ground black pepper in a bowl.
