MLA Lamb wontons with sweet chili sauce
- Prep time 40Min
- Cook time 2Hr, 10Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 30
Delicate wontons filled with spiced ground lamb, steamed or fried to perfection, and served with a selection of tangy dipping sauces.
Ingredients
- 255g ground Australian lamb
- 3 scallions (spring onions), finely chopped
- 1 carrot, peeled and finely chopped
- 120g water chestnuts, finely chopped
- 1 lime, juice and zest
- 2 tablespoons sweet chilli sauce
- 30 wonton wrappers
- 1 egg, beaten
- 475ml chicken stock for steaming
- Oil for deep frying (if frying instead of steaming)
Method
- Combine ground lamb, scallions, carrot, water chestnuts, lime juice and zest, and sweet chili sauce in a large bowl and mix well.
- Spoon a small amount of the lamb filling into the center of each wonton wrapper and brush edges with a little beaten egg. Press edges firmly to form pouches or any shape you like.
- If steaming, bring stock to a boil in a wok or saucepan and place a bamboo basket over the liquid. Line base with perforated paper. Place the wonton carefully on the paper and cover with the lid. Steam for 6 minutes.
- If frying, heat oil to 375°F and fry 4 minutes, turning frequently. Remove and drain on absorbent paper.
To Serve:
- Serve wontons with dipping sauces on shared or individual platters.
