These Wontons can be made hours on advance, or if you’re planning ahead for a party, they can be made and frozen. We’ve used water chestnuts in this recipe but if you are lucky enough to access a clean dam that has indigenous water ribbons, you may like to try these instead – the tubers (below water) make a great substitute and are delicious in their own right.
Makes approx 40 Wontons
40 wonton wrappers
1 litre canola oil for deep-frying
Outback Spirit Kakadu Plum & Sweet Chilli Sauce to serve
4 fresh or 100g tinned water chestnuts water chestnuts (or fresh Indigenous water ribbon tubers if available)
1 tablespoon fresh, chopped coriander
2 teaspoons dried lemon myrtle
2 tablespoons finely sliced spring onions
1/2 small green chilli, seeded and very finely diced
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 tablespoons Outback Spirit Kakadu Plum Sweet Chilli Sauce
1 teaspoons crushed garlic
1 tablespoon Chinese rice wine or dry sherry
1 teaspoons salt
½ teaspoon mountain pepper
250g cooked prawns, deveined and very finely chopped
1/2 cup finely diced red and green capsicum (each piece approx ½ cm square)
To make the filling, place all ingredients in a large bowl and mix thoroughly.
Place a teaspoon of the prawn filling just above the centre of the wonton wrapper. Moisten the edges of the wrapper with water and bring up the Repeat with the remaining wrappers and filling. point of the diamond up to meet the top point. Gently pat the triangular shaped parcel to expel any air, then bring up each side-point to meet at the top point of the triangle and pinch together to seal.
Repeat with the remaining wrappers and filling
Refrigerate for at least 20 minutes before cooking
Heat the oil in a wok or a deep frying pan , over a high heat and add 6-8 wontons at a time (too many will reduce the oil temperature and they will be soggy, rather than crisp).
Deep-fry the wontons for 1 or 2 minutes, then place on a prepared tray and keep warm in the oven while cooking the remaining wontons.
Serve hot with Sweet Chilli Kakadu Plum Sauce for dipping.