Vegetarian Crispy Wontons

• 15-20 wonton pastries

Wonton filling

• Chinese chives
• 3 Chinese mushrooms (soaked in hot water overnight)
• 1 clove garlic
• 1 handful of coriander
• 2 spring onions
• 2 leaves of Chinese leaf

Marinade

• 2 tablespoons light soy sauce
• Pinch of sugar
• Sesame oil to cover

THE FILLING

1. Finely chop the vegetables and place in a large prep bowl

2. Season with soy sauce, a pinch of sugar and cover with sesame oil

3. Mix well

THE FOLDING

4. Place 1 teaspoon filling in the centre of the pastry

5. Using the tip of your finger wet all sides of the pastry with cold water

6. Fold bottom corner over the filling to the top corner and press pastry down to seal all sides (to form a triangle)

7. Holding the base of the filling with your thumbs, pull the 2 corners of the triangle towards each other, overlap the ends and then press together to form a ‘trough’ shape

8. Place aside and fold all wontons the same way

9. Deep fry the wontons at 180°C until golden brown. They usually start to float once cooked as there will be air inside the parcels

10. Serve with sweet chilli sauce on the side