Beef and Prawn Wontons

    1 hour

    Once these dumplings have been put together, you can either fry them or steam them; both ways are delicious.

    68 people made this

    Serves: 12 

    • 1 medium cabbage, finely shredded
    • 300g beansprouts
    • 3 celery sticks, chopped
    • 2 spring onions, chopped
    • 450g prawns, peeled, deveined and coarsely chopped
    • 500g lean minced beef
    • 3 tablespoons oyster sauce
    • 5 tablespoons soya sauce
    • 2 cloves garlic, finely chopped
    • 1 large packet wonton wrappers
    • 1 cup vegetable oil, if frying

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Place cabbage, beansprouts, celery and spring onions in a large wok and stir-fry over high heat until vegetables soften. If necessary, add a little water. Add prawns and stir-fry until cooked.
    2. Meanwhile, in a large frying pan over medium heat, brown the beef, draining off fat and liquid. Add the beef to the vegetable and prawn mixture and continue to fry over a high heat. Add oyster sauce, soya sauce and garlic. When well blended, remove mixture from heat.
    3. Place a tablespoon of the meat and prawn mixture into the centre of each wrapper. Dip your finger in a little water and run it around the edges of the wrapper. Gather wrapper edges to enclose filling and press together to seal.
    4. To fry the wontons, heat oil in wok over medium heat and cook until golden brown. Alternatively, cook wontons in batches in a steamer over boiling water for 10-15 minutes, or until cooked.

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    Reviews and ratings
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    Reviews in English (58)


    I thought this was good, but I added a little flavor to it by adding some freshly grated ginger. I also used ground pork instead of ground beef. But the HUGE time saver I found is when I used a bag of mixed cole slaw instead of chopping cabbage. Wrapping can be tough until you get the hang of it, but the tast is worth it.  -  18 Apr 2006  (Review from Allrecipes US | Canada)


    My husband is a Shrimp egg roll lover & I have a hard time finding them in the store for him. But then I found this recipe on this site & he got very excited when he seen the recipe & even did most of the work making them. The only thing we changed was we bought both wonton wrappers & egg roll wrappers because he preffered the egg roll wrappers he said they were easier to work with. He absolutely LOVED them. Next time we will make another batch & freeze some he said 2 to a package for a quick fix.he's already talking of making them again & it had only been a week. Thank-you for this wonderful recipe from both my husband & I.  -  05 Jul 2001  (Review from Allrecipes US | Canada)


    Mmm, Mmm These fried up nicely! I've never made eggrolls before so I was skeptical. They did take a little time to make but they were worth it. I left out the ground beef & MSG and the recipe was still great. Also, I used large wonton wrappers.  -  12 Oct 2005  (Review from Allrecipes US | Canada)