Roll up your sleeves and give this pork wonton recipe a go. Thanks to ready-made wonton wrappers, these tasty bites are on the table in 35 minutes.
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Combine the mince, carrot, water chestnut, chives, oyster sauce, soy sauce, ginger, garlic and five spice in a bowl.
Place 1 wonton wrapper on a clean work surface. Place 1 heaped tsp mince mixture in the centre of the wrapper. Brush edges with a little water. Fold 1 corner over diagonally to the opposite corner to make a triangle. Bring the bottom corners together to enclose filling and gently press to seal. Repeat with the remaining wrappers and mince mixture.
Add enough oil to a wok or large deep frying pan to come 6cm up side of pan. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Add one-quarter of the wontons to the pan and cook for 4 mins or until the wontons are golden and filling is cooked through. Use a slotted spoon to transfer wontons to a plate lined with a paper towel. Repeat, in 3 batches, with the remaining wontons.
To make the sesame dipping sauce, place the tahini, soy sauce, mirin, vinegar, oil and sugar in a small serving bowl and whisk until well combined. Stir in the sesame seeds.
Transfer wontons and dipping sauce to a serving platter. Sprinkle with chives and spring onion to serve.
COOK. STORE. SAVE.
No tahini? You can use smooth peanut butter instead, if you have it handy.