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September 9, 2013 | by  | in Opinion |
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Want One?

In my flat, we buy our weekly necessities from the vege market and the supermarket, and then spend the leftovers on lavish goods like fancy cheeses or preserves. One week, we’d got all our regulars and had $6 left to spend, so we wandered Moore Wilson’s pondering over macarons and halloumi before deciding on wonton wrappers. Homemade wontons are surprisingly easy, and a great entrée for an Asian-fusion dinner; take Chow as your inspiration. I served mine as hors d’œuvres alongside homemade flat breads with dips and fresh rice-paper rolls with satay sauce, then mains of pad thai tofu and gado-gado.

Makes 30(ish) wontons; wrappers available frozen from Asian food stores or Moore Wilson’s.

Filling:

1 packet tofu

12-15 mushrooms

1 onion, diced (leek or red onion will suffice too)

1/3 stalk of lemongrass (optional, but this aromatic beauty can be found cheap at the Sunday farmers’ market)

3 garlic cloves, minced

2 red chillies

3 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon minced ginger

salt and pepper

To stretch the mixture further, you could also try adding:

Grated carrot

Shredded cabbage

Spring onion

Mince, if you’re of the omnivorous persuasion

Shredded bok choi

Fry the onion, sliced mushrooms, garlic, ginger, and chilli in a frying pan. Chop the tofu into small cubes, add to the pan, stirring well to ensure it doesn’t burn. Add the soy sauce and sesame oil. Grate the lemongrass stalk into the mix.

Cook at a medium heat for 5–7 minutes, or until all of the mixture has absorbed the seasonings and is cooked through. If you’re using any of the optional ingredients, ensure they are cooked through before taking off the heat—cabbage and bok choi may take longer than that to cook.

Put a small dollop of mixture into the middle of the wonton wrapper. Bring the corners up and roll the wrapper around the mixture so it resembles a little ball (of mixture) with a big tail on the end, kind of like a meteor! Experiment with the wonton wrapping though; my flatmate turned one into a bird—he’s a cool guy.

Fry the wontons in batches in about 3 inches of oil in a frying pan, at high heat. Turn them with tongs until golden and crispy, about 90 seconds. Don’t crowd the pan: you’ll a) stress yourself out and b) get the wontons stuck together. Keep them warm in the oven.

Sauce:

1 onion, diced

1 teaspoon each of minced garlic and ginger

lemongrass

1 chilli

2 tablespoons honey

¼ cup soy sauce

2 tablespoons freshly squeezed lemon juice

Fry the onion with the seasonings. Add the honey, soy and lemon juice and cook on a med–high heat until all combined and just starting to bubble. If the sauce is too thick, thin it out with some water.

Serve the wontons with the dipping sauce, or sweet chilli sauce if you prefer. They make a tasty entrée for a dinner party.

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