Chilli Pork and Coriander Wontons

Canapes Savoury



Ingredients

500 g free range pork mince
1/2 btw sweet chilli sauce
1 tbsp kecap manis
1 egg white
2 tsp sesame oil
1/2 c coriander, chopped
2 cloves garlic, minced
1 red chilli, finely chopped
1 tbsp sesame seeds
Wonton wrappers, if frozen defrosted
Rice bran oil

DIPPING SAUCE
2 limes, juice of 2 zest of 1
1/2 c brown sugar
3 tbsp soy sauce
2 tbsp fish sauce
1 red chilli, finely sliced
1 tsp sesame seeds (optional)


Combine all the dipping sauce ingredients in a bowl. Check season to taste, add more sugar if you like it sweeter etc. Keep in the fridge.

Bring a large pot of water to the boil and reduce to a simmer.
Heat 2 cups of rice bran oil in a large fry pan.

For the wonton mixture combine everything except the wrappers in a large bowl. Add a pinch of salt.
Place a good sized teaspoon of mixture onto each wrapper, wet the edges of the wrapper and seal.

Pop the wontons into the boiling water for 30 seconds, remove with a slotted spoon then fry for 3 minutes on each side in the oil. Be careful it may spit. Drain on absorbent paper before serving with the dipping sauce.

Serve. Enjoy!

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