Prep time 15 mins Cooking time 15 mins
Equipment Sharp knife; chopping board; large bowl; large frying pan; paper towel
500g lamb mince 1 small red onion, finely chopped 2 tsp finely grated ginger
½ bunch coriander, roots and leaves finely chopped, plus extra to serve 2 cloves garlic, crushed ½ tsp ground coriander ¼ tsp turmeric ¼ tsp ground cumin 1 long green chilli, finely chopped
275g packet (30) round wonton wrappers
Vegetable oil for frying
Spicy tomato chutney, to serve
l1 Combine lamb mince, onion, ginger, coriander, garlic, spices and chilli in large bowl. Cover filling mixture and refrigerate for 30 mins.
l2 Place 5 wrappers at a time on clean flat surface. Spoon one heaped teaspoon of mixture into the centre of each wrapper. Bring up edges and pleat (so wonton sits upright). Seal firmly so they don’t open during frying.
l3 Heat enough oil to deep fry to 170°C in frying pan. Fry momos in batches (however many fit in your frying pan) for 5 mins until crunchy, golden and cooked through. Drain on paper towel and repeat with remaining momos.
l4 Serve fried momos immediately, sprinkled with fresh sprigs of coriander leaves and with some spicy tomato chutney on the side. R
Spice it up Corabel Lantern Mix tiles, $303.40 a sq m, Academy Tiles. FAST FOOD Originating in Tibet, momos are one of the most popular fast foods in Nepal. They can be either steamed (the most popular) or fried (which we’ve made here) and are usually served with a tomato-based dipping sauce or chutney.