This is a very easy but impressive recipe. Either steam and eat with chopsticks or serve as a soup. Bamboo steamers are widely available and very cheap, but if you have a metal one at home already that is fine, too. Wonton wrappers will be found in any Asian supermarket - and if Tunbridge Wells has one, anywhere will (Spice Store, Grosvenor Road, email@example.com)!
- 500g/ 1 lb pork mince
- 125g/4 oz tin shrimps in brine, drained and finely chopped
- 4 spring onions, finely chopped
- 1 tbsp soy sauce
- carrot, sliced into discs
- wonton wrappers
- pak choi or chinese leaf
- Combine the first four ingredients and season with black pepper or Sechuan pepper.
- Place a heaped teaspoon of the mixture in the middle of a wonton wrapper and bring the corners together to make a parcel.
- Use all the mixture in this way and chill until needed.
- Place each wonton on a slice of carrot, place in the steamer and cook for 15 minutes, or until the pastry is glazed and softened.
- Serve with soy sauce and chilli sauce presented in individual dipping dishes.
- If serving as soup, prepare 300ml/half pint chicken stock (using a cube is fine) per portion. Bring the soup to the boil, then add the wontons (about 4 per person) and simmer for about 10 minutes. Shortly before serving add the shredded cabbage. Season with soy sauce and hot chilli sauce.
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