Crispy Vegetable Wontons
Ingredients 1 tbsp groundnut oil 50g/2oz carrots, finely grated 115g/4oz cabbage, finely grated
50g/2oz beansprouts 2 large cloves garlic, chopped finely 1 tbsp soy sauce 3 tbsp mashed tofu pinch
of sea salt pinch of unrefined sugar 1 tsp sesame oil ½ tsp black pepper 20 wonton skins or
275g/10oz filo pastry vegetable oil for deep frying
Sweet and Sour Chilli Dipping Sauce 6 tbsp white or rice vinegar 4 tbsp unrefined brown sugar 1 tbsp
soy sauce 1 small red chilli, de-seeded and chopped very finely ½ tsp grated fresh ginger
Method To make the chilli sauce: in a small saucepan, boil the vinegar with the sugar until it has
slightly thickened, about 5 minutes. Add the soy sauce and the chilli, then stir in the ginger.
For the wontons: heat a wok or large frying pan and add the oil. When it is hot, stir-fry the
carrots, cabbage, beansprouts and garlic for 1 minute. Set the vegetables aside and allow
them to cool.
Combine the vegetables with the rest of the ingredients. Put a generous teaspoonful of the filling
in the centre or each wonton skin. Pull up to opposite corners, dampen the edges with a little water
and pinch the together. (if you are using filo pastry, cut a double thickness into 10cm/4inch
squares, and brush lightly with water before filling them). Bring up the other two corners, pinch
the together with the first two, and seal with a little water, so that they look like small bundles.
Pour 5-7.5 cm/2/3 inches of oil into a medium saucepan and place on a medium to high heat. The oil
is ready when a cue of bread browns immediately. Deep-fry the wontons in several until they are
golden and crips. Drain them on kitchen paper. Serve at once with the Sweet and Sour Chilli
Dipping Sauce.