Learn . Laugh . Eat

Halloween wontons with spicy beetroot dip

Prep: 20 minutes

Cook: 1 hour

Get in the Halloween mood with these spooky wontons and beetroot 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.

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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.

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In a blender, pulse the beetroot while gradually pouring in the stock mixture. Blend until smooth and serve in a small dipping bowl.

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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.

enter image description here

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.

enter image description here


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.

enter image description here

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.

enter image description here

In a blender, pulse the beetroot while gradually pouring in the stock mixture. Blend until smooth and serve in a small dipping bowl.

enter image description here

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.

enter image description here

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.

enter image description here

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