serves
2-4
prep
25 minutes
cook
15 minutes
difficulty
Mid
serves
2-4
people
preparation
25
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 1 spring onion, finely chopped
- 150 g minced chicken
- 1 tsp finely grated ginger
- 1 tsp finely grated red chilli, seeds removed
- 1 tsp chilli paste
- 1 tbsp hoisin sauce
- ½ tsp soy sauce
- wonton wrappers
- 2 egg yolks
- vegetable oil, for frying
- ½ iceberg lettuce, shredded, to garnish
Dipping sauce
- 1 tsp chilli paste
- ½ tsp fred chilli, finely diced
- ½ tsp ginger, finely grated
- 3 tsp soy sauce
- 2–3 tbsp black vinegar
Instructions
- Combine spring onion, chicken, ginger, chilli, chilli paste, hoisin sauce, soy sauce and a pinch of salt in a large bowl. Stir until ingredients are combined and evenly distributed.
- Beat egg yolks. Using a pastry brush, brush egg yolk diagonally across half of a wonton wrapper. Place 1 tsp of mixture in centre of wrapper. Fold diagonally over mixture (dry to wet) and seal well, removing any air bubbles. Repeat with remaining mixture and wontons.
- Add enough vegetable oil to cover wontons in a large saucepan. Heat to 170°C. Fry in batches, for 2–3 minutes, or until golden brown. Drain on paper towel and season with a pinch of salt.
- In a small bowl, combine all ingredients for dipping sauce. Gently stir until the chilli paste dissolves.
- Stack wontons on shredded iceberg lettuce and serve with dipping sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
