Ingredients
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125g broccoli, cut into florets
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75g snow peas, trimmed
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Salt-reduced soy sauce, to serve
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Coriander leaves, to serve
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Lime wedges, to serve
Wontons
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250g chicken mince
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2 green onions, thinly sliced
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1/4 cup (40g) water chestnuts, chopped
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1 tablespoon salt-reduced soy sauce
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2 teaspoons cornflour
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28 fresh wonton wrappers
Spicy soup
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6 cups salt reduced chicken stock
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2 small red chillies, deseeded, thinly sliced
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2 garlic cloves, crushed
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2 tablespoons lime juice
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1 1/2 tablespoons Squid Brand fish sauce
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2 teaspoons brown sugar
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1/2 cup fresh coriander leaves
Method
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1Make wontons: Place mince, onion, water chestnut, soy sauce and 1 teaspoon cornflour in a bowl. Season with pepper. Mix to combine. Whisk remaining cornflour and 1 tablespoon warm water in a cup. Place 1 heaped teaspoon mince mixture in centre of 1 wrapper. Brush edge with cornflour mixture. Fold over to enclose filling. Press edge to secure. Repeat with remaining mince mixture, wrappers and cornflour mixture.
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2Make spicy soup: Bring stock to the boil in a saucepan over high heat. Add chilli, garlic, lime juice, fish sauce and sugar. Reduce heat to medium. Add remaining wontons. Simmer, stirring, for 5 minutes or until wontons are cooked through. Stir in coriander. Serve with coriander leaves and lime wedges.
Source: taste.com.au
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