POACHED WON TONS WITH CHILLI SOY SAUCE

My list of‘perfect bar snacks’is gradually becoming an entire menu in itself，and if Iever open a Chinese pub，this item would be top of it.It’s not a dish for those of you who like subtle flavours，as there is lots of chilli，lots of garlic and lots of soy sauce！

Makes 30 won tons

INGREDIENTS

For the won tons

100g Marinated Pork Mince

200g Har Gao Prawn Filling

30 ready-made won ton pastries

For the chilli soy sauce

drizzle of vegetable oil

2 garlic cloves，very finely chopped

1 red chilli，chopped

50ml light soy sauce

30ml chillioil

25ml Chinese red vinegar

15ml dark soy sauce

1 teaspoon sesame oil

green part of 1 spring onion，finely chopped

To garnish（optional）

micro coriander

shards of deep-fried bean curd skin

1.For the won tons，mix the pork and prawn mixtures together.

2.Lay a won ton pastry out on a clean，dry work surface and position orientated to form a diamond shape.

3.Place 10g of the filling mixture in the centre of the pastry.

4.Brush the edges of the pastry lightly with water and then press the points of the pastry in the12

o’clock and 6 o’clock positions together.

5.Push the remaining sides of the pastry into the centre to form a little money bag.Don’t stress about the look too much-once they have been blanched，any neat shapes you have made will be lost in a world of wrinkled pastry.

6.Cook the won tons，in batches，in a large saucepan of boiling water for about 5 minutes or until the internal temperature reaches 60℃.

7.Meanwhile，for the chilli soy sauce，heat a drizzle of vegetable oil in a wok and cook the garlic until it becomes fragrant.Add the remaining ingredients and bring to the boil.

8.Remove the won tons with a slotted spoon，place in serving bowls and drizzle over the sauce.Garnish with micro coriander and shards of deep-fried bean curd skin，if you like.

CHEF’S TIP

Do not let the liquid for the sauce boil for too long，otherwise you will lose the colour of the vegetables.

hancheng

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