mushroom ginger wontons

Preparation time 30 minutes, plus cooling Cooking time 10-12 minutes 2 tablespoons vegetable oil 1 garlic clove, crushed 1 teaspoon peeled and grated fresh root ginger 250g(8 oz)mixed mushrooms, trimmed and finely chopped 1 tablespoon dark soy sauce 1 tablespoon chopped coriander 16 fresh wonton wrappers salt and pepper Dressing teaspoon dried chilli flakes 150 ml(1/4 pint) vegetable stock 1 tablespoon rice vinegar 1 tablespoon light soy sauce 2 teaspoons caster sugar 1/4 teaspoon freshly ground Szechuan pepper Heat the oil in a frying pan over a medium heat, add the garlic and ginger and stir-fry for 2-3 minutes.

Add the mushrooms and soy sauce and cook, stirring, for 3-4 minutes until golden. Remove from the heat, season to taste with salt and pepper and stir in the coriander. Leave to cool Meanwhile, place all the ingredients for the dressing in a saucepan and heat over a low heat, stirring, until hot but not boiling. Keep warm Lay a wonton wrapper in the palm of one hand. Place 1 teaspoon of the mushroom mixture in the centre. Dampen the wrapper edges with water, then fold the wrapper in half diagonally and press the edges together to seal and form a parcel. (You can refrigerate, covered with clingfilm, for up to 12 hours before cooking.) Bring a large saucepan of lightly salted water to a rolling boil, add the wontons and cook for 2-3 min- utes until they rise to the surface. Gently drain and transfer to warmed bowls. Strain the dressing over and serve.

For crispy mushroom wontons, heat 5 cm(2 inches)vegetable oil in wok or deep, heavy-based saucepan until it reaches180-190°c(350-375°f), or until cube of bread browns in30 seconds.the wontons, in batches, and deep-fry for 2-3 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Serve with Sweet Chilli Dipping Sauce.

qingquang

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