Spinach and dried shrimp wontons. Photo: William Meppem
2 tbsp dried shrimp (optional)
4 large dried shiitake mushrooms
3 cloves garlic, minced
3 thick spring onions, finely chopped
4 cups spinach, roughly chopped
1 tbsp oyster sauce
1 tbsp soy sauce
½ tsp salt
¼ tsp white pepper
1 tsp cornflour mixed with 1 tbsp cold water
about 40 wonton wrappers
about 2 litres oil for deep-frying
sweet chill sauce, to serve
1. Soak the shrimp and shiitake mushrooms in boiling water for at least 30 minutes. Drain, reserving the liquid. Discard the stems of the mushrooms and finely chop the caps and the shrimp.
2. Heat a frying pan over medium heat and fry the garlic and spring onion until fragrant. Add the spinach, sauces and seasonings and fry until the spinach is wilted. Add a few tablespoons of the reserved shrimp and shiitake liquid and the cornflour mix and continue to fry until thick. Remove from the pan and allow to cool.
3. Take a wonton wrapper and moisten one side with a finger dipped in cold water. Place a teaspoon of filling into the centre and fold two corners together to form a triangle, taking care to remove as much air as possible. Pinch the edges together firmly to create a sealed packet. Moisten one tip of the long side of the triangle and bring the other tip of the long end onto the moistened part to create a boat shape as you would if making tortellini. Pinch together firmly. Continue until all the filling is used up.
4. Heat the oil in a wok or large saucepan to 180C and deep-fry the wontons for four minutes until golden brown. Serve the deep-fried wontons with a little sweet chilli sauce.
- Main Ingredients - Spinach/Silverbeet/Kale, Shellfish
- Cuisine - Chinese
- Course - Starter/Entree, Side Dish, Finger-food
- Occasion - Dinner Party, Cocktail Party, New Years