Duck and shi­itake won­tons

Pilbara News - - Recipes -

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.

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