Prawn Wontons

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Ingredients

340 g shelled prawns
5 g ginger
1/3 teaspoon salt
1/3 teaspoon chicken stock
Pinch of sugar
Pinch of pepper
1 tsp sesame oil
1 tsp starch
Wonton wrappers

  • Chop and mix all 8 ingredients well.
  • Moisten the edges of the wonton wrapper by lightly dabbing it with water. Keep a small bowl of water on hand to re-wet the edges if needed.
  • Place about 1 teaspoon of uncooked filling in the centre of the wonton wrapper. Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use your thumbs to push down on the edges of the filling to make sure it stays centred in the middle.
  • Keeping your thumbs in place, fold the wonton wrapper over one more time. Push the corners up and hold each corner in place between your thumb and index finger. Bring the two corners together so that one overlaps the other. Press together to seal.
  • Steam the wontons for 4-5 minutes or alternatively boil for a short time until they float to the top.
  • Drain the wontons and add them to the hot oil, a few at a time, sliding them in carefully. Deep fry the wontons for 2 minutes in batches until they are golden brown, turning to make sure they brown evenly.
  • Drain on paper towels or a tempura rack  and serve wontons with sweet & sour sauce

 

HINT: Double the ingredients and freeze half after steaming to fry again another day.

 

Ginger and Shallot Fish

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Recipes

 

Preparation Time
10 – 25 minutes

Cooking Time
10 minutes

Ingredients (serves 4)
1 egg white
2 tbs cornflour
2 tbs dry sherry
500g firm white fish fillets, thinly sliced diagonally
60ml (1/4 cup) peanut oil
2 garlic cloves, finely chopped
2 tsp finely grated fresh ginger
1 green capsicum, seeded, coarsely chopped
3 shallots, trimmed, cut into 4cm lengths
60ml (1/4 cup) chicken stock
1 1/2 tbs soy sauce
1 tbs apple cider vinegar
2 tsp brown sugar
Steamed rice, to serve

Method

    1. Lightly whisk egg white in a bowl. Whisk in cornflour and half the sherry. Add fish. Turn to coat. Set aside for 15 minutes to marinate.
    2. Heat half the oil in a wok over high heat until just smoking. Cook half the fish, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining oil and fish.
    3. Drain oil from wok, reserving 1 tablespoon. Heat reserved oil in wok over medium-high heat. Stir-fry garlic and ginger for 30 seconds or until aromatic. Add capsicum. Stir-fry for 3 minutes or until tender. Add shallot, stock, soy sauce, vinegar, sugar and remaining sherry. Stir-fry for 2 minutes or until sauce reduces slightly. Add fish and stir to combine. Divide among serving plates. Serve with rice.

– Recipe from Taste.com.au