Wontons With Spring Onion Ginger And Vinegar Dressing Food

PRAWN WONTONS WITH SPRING ONION, GINGER AND VINEGAR DRESSING RECIPE

Steps:

• 1. Combine soy sauce, ginger, garlic, spring onions, celery, kecap manis, vinegar and both oils in a bowl and set aside. 2. Peel and de-vein prawns, then dice prawn meat - you should have about 150 grams of diced prawn meat. Combine prawn meat with remaining ingredients, except wonton wrappers, in a bowl, cover and refrigerate for 30 minutes. Fill and shape wontons: 3. Place a rounded teaspoon of the prawn filling in the centre of a wonton wrapper. Dip your finger in water and moisten the edges of the wrapper. 4. Fold the wrapper in half to enclose the filling, creating a rectangle. Press lightly around filling and along edges to seal. 5. Hold the wonton lengthways in between your hands and fold the sealed edge of the wonton back in on itself. 6. Lightly moisten one corner of the folded edge with water. Take the two ends in your fingers, bring them together with a twisting action, and press them lightly to join. 7. Repeat with remaining filling and wrappers. 8. Bring a large saucepan of water to the boil. Carefully drop wontons, in batches, into the water and cook for two minutes, or until they are just cooked. To test the wontons, you will need to remove one using a slotted spoon and cut into it with a sharp knife to see if the prawns are cooked through. Remove wontons with a slotted spoon and drain. Repeat process with remaining wontons. 9. Arrange wontons on a platter and serve immediately, drizzled with dressing. Serve as part of a shared meal with Kylie Kwong's everyday fried rice (optional). TIPS: ■ Fresh wonton wrappers are available not only in all Asian grocery stores but also in the refrigerated sections of most supermarkets. ■ Sprinkle finished dish with Sichuan pepper and salt for an extra layer of flavour: combine one tablespoon Sichuan peppercorns with three tablespoons salt flakes. Dry roast over medium-heat, tossing occasionally. Once the peppercorns begin to pop and become aromatic, about 1-2 minutes, take off the heat. Allow to cool then coarsely grind using a mortar and pestle or spice grinder. Store in an airtight container for several weeks. ■ It is fine to omit the chilli oil. ■ Boil the wontons and serve them instead in a light broth (fish, chicken, vegetable broth best ) for a simple version of prawn wonton soup - I season my Chinese soups with light soy to taste and a touch of sesame oil. Bring the broth to the boil, season, then add some freshly trimmed and washed bok choy leaves and some finely sliced fresh Asian-style mushrooms, cooking for one minute. Place boiled wontons into a bowl, ladle over the hot broth. ■ You could deep-fry these wontons for crispy prawn wontons. Heat vegetable oil in a hot wok until the surface seems to shimmer slightly. Carefully add the wontons in batches and deep-fry for about two minutes or until just cooked and lightly browned. To test the wontons, remove one using a slotted spoon and cut into it to see if the prawns are cooked through. Remove wontons with a slotted spoon and drain on kitchen paper. I would serve these wontons with a sauce such as sweet chilli or sweet and sour.

CHILI OIL WONTONS

Steps:

• Combine minced pork, ginger, oyster sauce, half of spring onion, half of coriander, egg, salt, sesame oil, fish sauce and white pepper. Marinate overnight in fridge.
• Place about 1 heaped teaspoon of pork mixture in a wanton skin wrapper, folding half horizontally first, and then the bringing the folded edges together to form an ingot.
• Repeat for the remaining wanton skin wrappers till all the minced pork mixture is used up.
• Boil water with with 1 tsp oil. Add wantons into water and cook for 3 - 4 min until the skins become transparent. Spoon out into serving bowls.
• In the meantime, combine chilli oil, black vinegar, sesame oil, Shaoxing wine, sugar, salt, fish sauce, garlic and the remaining spring onion and coriander. Mix well.
• For each serving of wanton, spoon 1/2 cup soup from cooking the wantons into the serving bowl. Spoon in 2 tbsp chilli oil mixture to mix.
• Garnish with remaining coriander to serve.

RED OIL WONTON

Steps:

• You'd better to prepare the chili oil in the previous day according to this instruction.

WONTONS WITH SPRING ONION, GINGER AND VINEGAR DRESSING

Steps:

• For the dressing, combine all ingredients in a bowl and set aside.
• For the wontons, peel and de-vein prawns, then dice meat - you should end up with about 150gm diced prawn meat. Combine meat with rest of wonton ingredients, excluding wrappers, and cover and refrigerate for 30 minutes.
• Fill and shape the wontons as desired; seal by running a finger dipped in water around the edges. (Kylie lays out how to fill beautiful-looking wontons step by step in her book, but I can't describe it properly!).
• Bring a large saucepan of water to the boil and drop wontons, in batches, into the water and cook for 2 minutes or until just cooked - test one to be sure.
• Remove wontons with a slotted spoon and drain. Arrange wontons on a platter and serve immediately, drizzled with plenty of dressing.

GREEN ONION AND GINGER VINAIGRETTE

Steps:

• Combine the olive oil plus the green onions, ginger, garlic, lime juice, vinegar, honey, salt, and pepper in a bowl and mix well. Season to taste and set aside.

JAPANESE ONION, GINGER, AND CARROT SALAD DRESSING

Steps:

• For best results, chill the dressing for a 1 to 2 hours before serving.

CHICKEN AND PRAWN SESAME WONTONS

Steps:

• Place chicken, prawns, 2 chopped spring onions, garlic, ginger, and oyster sauce in food processor or blender and blend to a paste. Transfer paste to medium-sized bowl and stir in 2 Tbsp (30 mL) sesame seeds.
• Take a wonton wrapper and place about 1 tsp (5 mL) paste in centre. Dampen edges of wonton wrapper with a little water and bring them up around filling, enclosing it completely. Seal and crimp the little bundle. Repeat with remaining wonton wrappers.
• Heat oil in large skillet over medium-high heat. Place half the wontons in skillet and sear until golden brownu2014about 1 minute. Turn wontons over to ensure they cook evenly, and add 1/2 cup (125 mL) water to skillet. Place lid on skillet, reduce heat to medium-low, and let wontons steam until skillet is dryu2014about 3 to 4 minutes. Transfer wontons to warm serving plate and repeat cooking procedure with remaining wontons.
• When all wontons are on serving plate, sprinkle remaining 2 Tbsp (30 mL) sesame seeds over top.
• Mix all dipping sauce ingredients in small bowl and add remaining chopped spring onion. Serve immediately with steamed wontons.

MOMOFUKU'S GINGER SPRING ONION SAUCE

Steps:

• Combine the spring onions, ginger, oil, soy, vinegar and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger spring onion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.