Peru x China
Kam lu wantan
Crisp wontons waiting for their sauce like guests at a party.
50 minTime
33 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original579kcalsame
33 gproteinsame
2 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Mix the pork, half the spring onion, ginger, 1 tbsp soy and the sesame oil.
- 2Put 1 tsp filling in each wrapper, wet the edges, fold into a triangle and pinch the two corners together.
- 3Heat the oil to 170°C on medium heat. Fry the wontons in batches for 3 minutes, turning once. Drain on paper.
- 4In a wok on high heat with 1 tbsp of the frying oil, stir fry the chicken 4 to 5 minutes, then add prawns for 2 minutes.
- 5Add onion, capsicum and pineapple and toss 2 minutes. Stir in ketchup, vinegar, sugar, remaining soy and most of the water. Bring to a boil.
- 6Mix the cornflour with the last of the water, stir it in and simmer 1 minute.
- 7Arrange the wontons in a shallow dish and pour the hot sauce over at the table.
Serve it like this
Ring the wontons around a wide shallow bowl, ladle the sauce into the centre so the tips stay crisp, and scatter spring onion over.
