Halloween wontons with spicy beetroot dip
Get in the Halloween mood with these spooky wontons and beetroot dip
Ingredients
Ingredients for Beetroot Dip
3 Asian shallots, chopped
3 garlic cloves, peeled and halved
15g ginger, finely sliced
2 kaffir lime leaves
3 bird's eye chillies, chopped
400ml water
1 tbsp chopped coriander
1/4 tsp salt
Juice of 1 lime
1 tbsp Coconut cream
200g steamed or fresh beetroot - Make sure not to use pickled!
Ingredients for Wontons
200g minced prawns
2 cloves garlic, crushed
1 spring onion, finely sliced
Wonton pastry
Small bowl of water for sticking the pastry together
1 tbsp oyster sauce
Method
To Make the Beetroot Dip
Start by making a stock, the base of your dip, by frying the shallots, garlic, ginger, chilli, and kaffir leaves, over a medium heat until the shallots are translucent but without colouring or browning the other ingredients.
Next, pour 400 ml water over and simmer for 30 minutes.
Strain the mix to remove the whole spices, returning the stock to the pot, add the coconut cream and simmer gently for 5 minutes.
In a blender, pulse the beetroot while gradually pouring in the stock mixture. Blend until smooth and serve in a small dipping bowl.
To Make the Wontons
For the wontons, mix all the ingredients, except the wonton pastry, in a small bowl.
To make the wonton, spoon a teaspoon of filling mixture into the centre of the pastry. Using the tip of your finger, brush the edges of the pastry with cold water. Pull the edges up and squeeze the neck of the pouch to enclose the filling.
Bring a pot or wok filled with water to the boil, gently slip in wontons and cook for approx 3-4 minutes. Remove and serve immediately with your dip.
Ingredients for Beetroot Dip
3 Asian shallots, chopped
3 garlic cloves, peeled and halved
15g ginger, finely sliced
2 kaffir lime leaves
3 bird's eye chillies, chopped
400ml water
1 tbsp chopped coriander
1/4 tsp salt
Juice of 1 lime
1 tbsp Coconut cream
200g steamed or fresh beetroot - Make sure not to use pickled!
Ingredients for Wontons
200g minced prawns
2 cloves garlic, crushed
1 spring onion, finely sliced
Wonton pastry
Small bowl of water for sticking the pastry together
1 tbsp oyster sauce
To Make the Beetroot Dip
Start by making a stock, the base of your dip, by frying the shallots, garlic, ginger, chilli, and kaffir leaves, over a medium heat until the shallots are translucent but without colouring or browning the other ingredients.
Next, pour 400 ml water over and simmer for 30 minutes.
Strain the mix to remove the whole spices, returning the stock to the pot, add the coconut cream and simmer gently for 5 minutes.
In a blender, pulse the beetroot while gradually pouring in the stock mixture. Blend until smooth and serve in a small dipping bowl.
To Make the Wontons
For the wontons, mix all the ingredients, except the wonton pastry, in a small bowl.
To make the wonton, spoon a teaspoon of filling mixture into the centre of the pastry. Using the tip of your finger, brush the edges of the pastry with cold water. Pull the edges up and squeeze the neck of the pouch to enclose the filling.
Bring a pot or wok filled with water to the boil, gently slip in wontons and cook for approx 3-4 minutes. Remove and serve immediately with your dip.