Who doesn’t love wontons? When cooked sous vide with this novel method, the wonton wrappers come out silky smooth, and unlike what often happens with vigorous boiling, the prawn meat is not overcooked in the slightest. This dipping sauce helps to lift out all the flavours in the wontons, while the coriander (cilantro) on top adds freshness and the crispy shallots bring an element of crunch. It’s a very well-rounded Asian dish that can be enjoyed as a starter, snack or side dish. This recipe makes around 25 wontons. If you don’t want to eat them all immediately you can freeze some and then boil or steam them at a later stage. To make fried shallots, peel one medium shallot and slice into thin rings. Heat 1–2 inches of vegetable oil in a small saucepan for 5 minutes. Add the shallots and fry until golden brown. Remove from hot oil using a slotted spoon and drain on paper towels. Season to taste with salt. Note: Wontons can be filled and frozen ahead of time. To freeze, spread wontons in a single layer on a baking sheet. Place in freezer until fully frozen, 30 minutes to 1 hour. Transfer frozen wontons to a zipper lock bag and return to the freezer.
Christina Wylie
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.