Preparation Time:


Total Cooking Time:


Makes 30 prawn
swee gow

250g raw prawn meat - roughly chopped, 4 spring onions - finely sliced, 1 tblspoon - grated ginger, 2 tblspoons sliced water chestnuts - drained and chopped, 3 teaspoons cornflour, 2 teaspoons sesame oil, 1 teaspoon soy sauce, 1/2 teaspoon caster sugar, salt and pepper - to taste, 30 wonton pastry - rounds, extra sesame oil - for grazing




Mix the prawn meat, spring onions, ginger and water chestnuts in a bowl. Put the cornflour, sesame oil, soy sauce, sugar, salt and pepper in another bowl; blend to a smooth paste, then stir into prawn mixture.


Work with one wonton pastry round at a time and keep the rest covered. Hold a pastry circle in the palm of your hand (this will keep the pastry warm) and put a rounded teaspoon of filling in the center. Bring up two sides to meet and press the edges to seal. Press the swee gow firmly down on the bench to make a flat base and twist both sides down to form a crescent. Brush very lightly with sesame oil. Place on an oiled baking tray.


Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the swee gow on the paper, spacing them well apart. (They may need to be cooked in batches.) Cover the steamer and cook over a pan of simmering water for about 8min or until the pastry is slightly puffy and translucent. Serve immediately with sesame oil mixed with soy sauce, if desired.

Note: Steam swee gow within 1 hour of making - if the pastry becomes wet, it becomes impossible to use. Freeze in single layers for up to 3 months. Do not defrost before cooking, but allow about 2min extra cooking time.

If you have any inquiries on this recipe, please contact
our North South chef at

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