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Paul McCartney CRISPY VEGETABLE WONTON

List of Ingredients






Serves 4 (makes approximately 20 wontons)
Preparation time: 30 minutes Cooking time: 15 minutes


Ingredients
1 tbsp groundnut oil
50g/2oz carrots, finely grated
115g/4oz cabbage, finely grated
50g/2oz beansprouts
2 large cloves garlic, chopped finely
1 tbsp soy sauce
3 tbsp mashed tofu
pinch each of sea salt and unrefined sugar
1 tsp sesame oil
half tsp black pepper
20 wonton skins or 275g/10oz filo pastry
vegetable oil for deep frying


Sweet and Sour Chilli Dipping Sauce
6 tbsp white or rice vinegar
4 tbsp unrefined brown sugar
1 tbsp soy sauce
1 small red chilli, de-seeded and chopped very finely
half tsp grated fresh ginger




Recipe



To make the chilli sauce
In a small saucepan, boil the vinegar with the sugar until it has slightly thickened, about 5 minutes. Add the soy sauce and the chilli, then stir in the ginger.


For the wontons
Heat a wok or large frying pan and add the oil. When it is hot, stir-fry the carrots, cabbage, beansprouts and garlic for 1 minute. Set the vegetables aside and allow them to cool.


Combine the vegetables with the rest of the ingredients. Put a generous teaspoonful of the filling in the centre of each wonton skin. Pull up two opposite corners, dampen the edges with a little water and pinch them together. (If you are using filo pastry, cut a double thickness into 10-cm/4-inch squares, and brush lightly with water before filling them). Bring up the other two corners, pinch them together with the first two, and seal with a little water, so that they look like small bundles.


Pour 57.5 cm/2-3 inches of oil into a medium saucepan and place on a medium to high heat. The oil is ready when a cube of bread browns immediately. Deep-fry the wontons in several batches until they are golden and crisp. Drain them on kitchen paper. Serve at once, with the Sweet and Sour Chilli Dipping Sauce.