It has been a while since I last posted anything using my beloved everyday pork and prawn mince
. In the coming days I will show you a few more ways of using that extremely versatile tummies’ kitchen staple.
First up is wonton dressed with chili oil – a popular northern Chinese snack that is also my favourite standby lunch. It takes minutes to prepare and will keep you full and satisfied until dinner time.
P.S If you prefer your wonton in a broth with some vegetables instead, please click here.
recipe per serveyou’ll need;
some everyday pork and prawns mince
10 to 12 wonton wrappers
1 tbs of chili oil with sediments
2 tbs of light soy
1 tsp of sesame oil
chopped spring onions (optional)
Place 1.5 tbs of the filling in the middle of the wrapper…
gather all edges together to form a plump dumpling, repeat with the rest of the wrappers.
Mix the chili oil, soy and sesame oil in a bowl and set aside.
Bring a large pot of water to a boil and add in the wontons, they are done when float to the surface (takes 5 to 7 minutes)
Remove dumplings with a slotted spoon and add them to the bowl and mix well, scatter with some chopped spring onions if using.