Whole30 Prawn Wonton
Satisfy your cravings with this Whole30 Prawn Wonton recipe—an inventive, guilt-free twist on classic wontons that's clean, nutritious, and packed with vibrant flavors. Using tender cabbage leaves as a grain-free alternative to traditional wonton wrappers, this dish features succulent prawns seasoned with coconut aminos, ginger, and green onions for a savory, umami-filled bite. Nestled in a fragrant broth infused with garlic, sesame oil, and fresh vegetables like spinach and julienned carrots, these wontons transform into a hearty yet light soup. Perfect for those following the Whole30 program or simply looking to enjoy a wholesome, gluten-free meal, this recipe is surprisingly easy to prepare and ready in just 45 minutes. Serve it piping hot for a satisfying, health-conscious dish that's sure to impress!
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Recipe Information
Ingredients
- 300 grams prawns, deveined and peeled
- 2 tablespoons coconut aminos
- 1 teaspoon ginger, grated
- 2 tablespoons green onions, finely chopped
- 15 large cabbage leaves
- 1 unit egg, beaten
- 1 liter chicken broth
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 100 grams spinach
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place prawns, coconut aminos, ginger, and green onions in a food processor. Pulse until mixture is finely chopped and well combined.
Blanch cabbage leaves in boiling water for 1-2 minutes until softened. This makes them flexible enough to wrap the prawn filling.
Lay a cabbage leaf flat and place about a tablespoon of prawn mixture at the center. Fold the leaf over the filling, securing it with a small amount of beaten egg to seal the edges. Repeat with all leaves.
In a large pot, heat sesame oil over medium heat. Add garlic and cook for 1 minute until fragrant.
Add chicken broth, salt, and black pepper to the pot. Bring to a gentle boil.
Once boiling, reduce the heat to a simmer and carefully add the cabbage-wrapped prawn parcels to the soup.
Cook for 10 minutes until the prawns are cooked through.
Add julienned carrot and spinach to the pot and cook for another 2-3 minutes until vegetables are tender.
Ladle the soup into bowls, ensuring each serving has several 'wontons' and plenty of broth. Serve hot.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 54.3 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 931 mg | 72% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5166 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
