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Pork and lemongrass fried wontons
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Create a delicious dinner served with a refreshing salad of cabbage, carrot, red onion, and cucumber.
Ingredients:
  • 350g Pork Mince
  • 2 tsp lemongrass paste
  • 1 garlic clove, crushed
  • 2 tsp ginger, finely grated
  • 10.60 gm salt-reduced soy sauce
  • 40g water chestnut
  • 30 wonton wrappers
  • 60ml soy sauce
  • 20.00 ml rice wine vinegar
  • 1 birdseye chilli (optional), thinly sliced
  • 1 spring onion, thinly sliced
  • 18.20 gm peanut oil
Instructions:
  • Mix together the mince, lemongrass, garlic, ginger, soy sauce, and water chestnuts in a medium bowl.
  • On a clean work surface, lay down a wonton wrapper. Spoon a heaped teaspoon of mince mixture onto the center of the wrapper. Lightly moisten the edges with water. Fold one corner diagonally to the opposite corner to create a triangle shape. Press firmly to seal. Fold the other two corners towards the triangle point and press to seal. Repeat this process with the rest of the mince mixture and wrappers.
  • Mix the additional soy sauce, vinegar, optional chili, and half of the spring onion in a bowl.
  • In a large frying pan, heat half of the oil until it's just smoking. Take the pan off the heat. Arrange half of the wontons on the base of the pan. Cook on high heat for 2 minutes until the bottoms are golden. Evenly pour 1/3 cup (80ml) water over the wontons. Cover and cook for 3-4 minutes until the wontons are cooked through and the water evaporates. Transfer to a plate. Repeat the process with the remaining oil, wontons, and another 1/3 cup (80ml) water.
  • Arrange the wontons on a platter and garnish with the rest of the spring onion. Serve alongside the soy sauce mixture for dipping.

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