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Pork and Lemon Grass Won Tons



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  • 13 oz minced pork
  • 1 tsp finely chopped fresh ginger
  • 1 stem lemon grass, white part only, finely sliced
  • 7 1/2 oz can water chestnuts, drained and finely chopped
  • 2 tbsp finely chopped fresh garlic chives
  • 1/2 tsp chili paste
  • 2 tbsp plum sauce
  • 1 tsp chili oil
  • 1 tsp sesame oil
  • 1 tbsp cornflour
  • 56 x8cm (3inch) won ton wrappers (about 2 pkgs)
  • oil, for deep-frying
  • 1/2 cup light soy sauce
  • 1/4 cup balsamic vinegar
  • 1 tsp finely grated ginger
  • 1 tsp chili oil


Servings 56
Cooking time 60mins


Step 1

Put the mince, ginger, lemon grass, water chestnuts, garlic chives, chili paste, plum sauce, chili and sesame oils and cornflour in a bowl. Mix with your hands. Cover; chill for 1 hour.
For the dipping sauce, combine the ingredients in a jug.
Work with 1 won ton wrapper at a time, keeping the rest covered. Spoon 2 tsp of the filling onto the center of each wrapper and lightly brush the edges of the wrapper with water.
Gather up the ends, bringing the edges together in the center and press firmly to seal. Repeat with the remaining wrappers and filling.
Fill a deep heavy-based pan 1/3 full of oil. Heat the oil to 180 degrees f. The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Deep-fry batches of won tons for 3-4 minutes, until lightly browned on all sides. Remove with slotted spoon, drain on paper towels and serve with the sauce.


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