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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is from James Reason's show Alive and Cooking. I have made some minor changes for dietary reasons. I have subbed spring onion for brown onion and chicken mince/ground chicken for pork mince/ground pork. Times are estimated and guessing amount of wontons as he specifies 2 packs (does not mention quantity) but based on the ingredients and 4 serves I think it would be 24 (2 packs of 12 wontons). Ingredients:
100 g prawns (raw tails) |
10 g ground chicken (ground chicken) |
100 g cabbage (white finely chopped) |
1 carrot (finely chopped) |
1 spring onion (large finely chopped) |
1 chili (long red finely chopped) |
1 teaspoon garlic (minced) |
100 g mushrooms (finely chopped he used enoki) |
1 teaspoon lemon zest (grated) |
1/2 teaspoon white pepper |
1/2 teaspoon salt |
3 tablespoons hoisin sauce |
24 wonton wrappers |
Directions:
1. Mix together the prawn, chicken (or pork), mushroom, carrot, cabbage, lemon zest, spring onion (or onion), garlic, chilli pepper, salt and hoi sin sauce until all combined.
2. Fill each won-to skin with a heaped teaspoon of mix then seal together with a pinch and then steam for to 10 minutes, serve with dipping sauce of your choice.
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