From the menu ...

We help readers track down a dish from a restaurant or cafe. This week Carmel Boyes asks for the recipe for sticky beef wontons.

‘‘I would be eternally grateful to get this recipe! I have tried and tried to replicate this myself, but cannot get it quite right,’’ Boyes says.

We persuaded the popular restaurant, King of Snake, to share its secret, and we are pleased to provide the recipe.

Sticky beef wontons Serves 4

Braising meat: 6 x 500g beef short ribs 1 medium red onion, sliced 1 bulb garlic, cut in half 100g ginger, peeled and sliced 5 star anise 2 cinnamon sticks 30g Szechuan pepper 40g palm sugar 6 dried red chillies 2 spring onions, sliced 30g coriander stalks 400ml light soy sauce 100ml oyster sauce 100ml fish sauce Chicken stock to cover

Using a hot fry pan and oil, brown the beef ribs all over until well caramelised, and place in (at least) an 8-litre, heavy-based cooking pot.

Add all the braising ingredients, and bring to the boil. Reduce heat and gently simmer for about 21⁄2 hours or until meat tender and falling off the bone. Skim off any fat that rises to the surface.

Once the meat has been drained and has cooled enough to handle, remove any bones and gristle, and shred the beef finely.

This should yield about 1.4-1.5kg. Allow the meat to cool down to room temperature.

Filling: Wonton wrappers 1.4kg shredded beef rib 100g finely minced ginger 20g minced garlic 8g finely chopped Vietnamese mint 8g finely shredded sweet basil 25g chopped coriander 5 red bird’s eye chillies Light soy sauce to taste

Mix all ingredients together in a bowl, and taste to ensure good flavour.

Roll into 25-30g balls but don’t compress too much, having them a little loose keeps them moist while cooking.

Place a meat ball in the middle of your wonton wrapper and lightly wet the edges with water and a pastry brush. Bring the corners together and seal well.

Cook in the fryer at 180C until golden and crunchy. Serve with Japanese mayonnaise.

King of Snake, 145 Victoria St, Christchurch Central. Open Monday to Friday 11.30am to late, Saturday and Sunday 4pm to late.