- 50 wonton wrappers
- 400g minced pork
- 100g lup cheong, small dice
- 2 cloves confit garlic
- 100g water chestnuts, small dice
- 60g red onion, small dice
- 15g tapioca flour
- 1 whole egg
- 50g spring onion, round thinly sliced
- 2 red chillies, deseeded, brunoise
- 5g soy sauce
- 5g Chinese five-spice
- Sea salt, to taste
Combine all ingredients and mix well. Pan fry a small test to check the seasoning.
Roll into small balls, approx. 18g each. Place in the centre of a wonton wrapper and fold over, sealing with a little dab of water on the finger. Lay folded wontons on a greaseproof paper-lined tray with a little corn flour, to keep dry.
Deep fry at 180°C until crispy and serve with chilli sauce.
Wine match, 2015 Waipara Hills Waipara Valley Pinot Gris
A stunning wine, rich with a textured palate of pear, apple and ginger.
This rich pork wonton dish works beautifully with the Waipara Hills Pinot Gris, just off dry with a lovely palate weight.