I love these prawn dumpling cups because they’re simple, elegant, and full of flavor. The wonton cups bake up beautifully crisp, while the prawn filling stays tender and savory inside. They’re ideal for entertaining since I can prepare the filling ahead of time and bake them fresh just before serving. The dipping sauce is another reason to love this recipe—it’s spicy, aromatic, and perfectly complements the prawn filling. Best of all, these little cups are easy to eat with one hand, making them perfect for parties or gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I preheat the oven to 190°C (170°C fan-forced) and lightly grease a 24-hole mini muffin pan.
I finely chop the prawns and place them in a medium bowl. Then I add the garlic, ginger, green shallots, and oyster sauce, mixing well until everything is evenly combined.
I line each hole of the muffin pan with a wonton wrapper, pressing gently to form small cups. I divide the prawn mixture evenly among the wrappers. I bake for 12–15 minutes, or until the wonton wrappers are golden brown and the prawn filling is cooked through. I let them stand in the pan for 5 minutes to set slightly.
Meanwhile, I make the sizzling chilli dipping sauce. In a small heatproof bowl, I combine the shallot, garlic, sesame seeds, vinegar, and oyster sauce. In a small frying pan, I heat the chilli oil and peanut oil over medium heat until sizzling. Carefully, I pour the hot oil over the shallot mixture and stir to combine.
I arrange the dumpling cups on a serving platter, sprinkle them with sesame seeds, and serve with the dipping sauce on the side.
Servings and Timing
This recipe makes 24 prawn dumpling cups. Prep time: 30 minutes Cook time: 15 minutes Total time: 45 minutes
Variations
Sometimes I add finely chopped water chestnuts or bamboo shoots to the prawn mixture for extra crunch. For a twist, I mix in a teaspoon of soy sauce or sesame oil for added depth. If I want to make them vegetarian, I replace the prawns with finely chopped mushrooms and tofu. When I’m serving a crowd, I also make a milder dipping sauce by reducing the chilli oil and adding a little sweet soy sauce.
Storage/Reheating
I store any leftover dumpling cups in an airtight container in the refrigerator for up to 2 days. To reheat, I place them on a baking tray and bake at 180°C for about 5–7 minutes until crisp again. The dipping sauce can be stored separately in the fridge for up to 3 days. I always warm the sauce slightly before serving to bring back the flavor.
FAQs
Can I make these prawn dumpling cups ahead of time?
Yes, I often prepare the prawn filling up to a day ahead and refrigerate it. I assemble and bake the cups just before serving so they stay crisp.
Can I use frozen prawns?
Yes, I just make sure they’re fully thawed, drained, and patted dry before chopping.
Can I fry the dumpling cups instead of baking?
Absolutely. I sometimes shallow-fry them in hot oil until golden for an extra-crispy texture.
Can I use gow gee wrappers instead of wonton wrappers?
Yes, gow gee wrappers work just as well—they just give a slightly different shape.
How do I stop the wonton wrappers from burning?
I keep an eye on them during the last few minutes of baking—they turn golden quickly once the filling is cooked.
Can I make the dipping sauce less spicy?
Yes, I reduce the amount of chilli oil or replace some of it with sesame oil for a milder flavor.
What can I serve these with?
They go perfectly with other finger foods like spring rolls or dumplings, and I love pairing them with a cold glass of sparkling water or iced tea.
Can I freeze the prawn mixture?
Yes, I freeze the uncooked filling in an airtight container for up to a month. I thaw it in the fridge before assembling the cups.
How do I know when the prawns are cooked?
The prawn mixture should turn opaque and firm, with no grey or translucent spots.
Can I make mini versions for canapés?
Yes, I use smaller wrappers and mini muffin trays to make bite-sized versions for cocktail parties.
Conclusion
These prawn dumpling cups are one of my favorite easy party appetizers—crispy, flavorful, and elegant. I love how the prawn filling stays juicy inside its crunchy wrapper, and the chilli dipping sauce brings everything together with a punch of heat and tang. Whether I’m hosting a celebration or bringing a plate to share, these little bites always steal the spotlight.
These crispy prawn dumpling cups are the ultimate party appetizer—golden wonton wrappers filled with juicy prawn, ginger, and garlic, served with a sizzling chilli dipping sauce. They’re elegant, full of flavor, and perfect for entertaining.
Ingredients
1 kg Coles Raw Banana Prawns, peeled and deveined
2 garlic cloves, crushed
2 cm piece fresh ginger, grated
2 green shallots, finely chopped
1 tbsp oyster sauce
24 wonton wrappers
1 tsp sesame seeds
Sizzling Chilli Dipping Sauce
1 green shallot, thinly sliced
1 garlic clove, crushed
1 tsp sesame seeds
1 tbsp white vinegar
1 tbsp oyster sauce
1 tbsp chilli oil
1 tbsp peanut oil
Instructions
Preheat oven to 190°C (170°C fan-forced) and lightly grease a 24-hole mini muffin pan.
Finely chop the prawns and place them in a medium bowl. Add garlic, ginger, green shallots, and oyster sauce, then mix until well combined.
Line each muffin hole with a wonton wrapper, pressing gently to form cups. Divide the prawn mixture evenly among the wrappers.
Bake for 12–15 minutes, or until the wonton wrappers are golden and the prawn filling is cooked through. Let stand for 5 minutes to firm up slightly.
Meanwhile, make the dipping sauce. In a small heatproof bowl, combine shallot, garlic, sesame seeds, vinegar, and oyster sauce.
In a small frying pan, heat the chilli oil and peanut oil over medium heat until sizzling. Carefully pour the hot oil over the shallot mixture and stir to combine.
Arrange dumpling cups on a serving platter, sprinkle with sesame seeds, and serve with the dipping sauce on the side.
Notes
Add finely chopped water chestnuts or bamboo shoots to the filling for extra crunch.
For a vegetarian version, replace prawns with mushrooms and tofu.
Make a milder sauce by reducing the chilli oil or swapping some for sesame oil.
Prepare the filling ahead of time and bake just before serving for best results.
For extra crispiness, lightly spray the wonton wrappers with oil before baking.
