Serves: 12Skill level: Easy PeasyRecipe by: Billingsgate Seafood School
Mix all the filling ingredients together and season with pepper and salt Alternatively – whiz together in a food processor.
To assemble the wonton: put a wrapper on your palm and spoon a heaped tsp of the filling onto the center of the wrapper. Do not overfill. Dampen the outer edge of the wrapper and fold in half to form a half-moon dumpling – try and avoid trapping any air with the filling. Press to seal tightly. Arrange the wrapped wontons on a plate lined with parchment paper and do not allow to touch. Continue to fill the wontons until all the filling is used.
Heat some rapeseed oil in a small frying pan over medium heat. Fry a few at a time until brown, then put all the wontons back in the pan and add 2 – 3 tbsp of water, cover and steam for further 2 – 3 minutes or until the liquid has evaporated away.
To serve – pile onto a plate and serve some rice wine and soy sauce together in a bowl for dipping.