Duck and shiitake wontons
Preparation: 10 minutes Cooking time: 10 minutes Makes: 20 Ingredients 1 cup peanut oil, for deep frying 1 barbecued duck 20 wonton wrappers 200g shiitake mushrooms, sliced
1⁄2 cup plum sauce 1 tbsp chilli stir-fry paste 1 Lebanese cucumber, peeled, de-seeded, halved
1⁄2 cup coriander leaves Method Pour the oil into a wok and heat over medium-high heat until hot. Meanwhile, discard the skin from the duck. Remove the flesh from the duck and shred. Set aside. Deep-fry the wonton wrappers, 3 to 4 at a time, for 1-2 minutes or until golden and crisp. Remove to a wire rack to drain. Carefully pour the hot oil out of the wok, leaving 1 tbsp of oil in the wok. Reheat the oil over medium-high heat. Add the mushrooms and stir-fry for 2 minutes. Add the duck, plum sauce and stir-fry paste. Stir-fry for 1 to 2 minutes or until well coated. Place wonton wrappers on a platter, top with the warm duck mixture, cucumber and coriander. Serve. Cook’s note: You can cook the wontons up to 2 hours ahead.