Vege wontons

SERVES 20 (4 PER SERVE) 200ml mirin

220g Korean chilli paste Canola oil

1.2kg Chinese cabbage

(wong bok), finely diced

700g shiitake mushrooms,

finely diced

2 tbsp garlic, crushed

2 tbsp ginger, crushed

1.3kg hard tofu, finely diced

cup sesame oil

60g sugar

Salt, to taste

100g coriander, chopped

1 packet of wonton wrappers (available from Asian supermarkets)

Sweet chilli sauce, to serve

1 Mix together the mirin and chilli paste. Heat some canola oil in a wok over a high heat. Sauté the Chinese cabbage, shiitake mushrooms, garlic and ginger until soft. Add the chilli paste mix and tofu, cooking for a further 5 minutes. Place the mixture into a fine sieve and allow the excess liquid to drain.

2 Return the filling mixture back to the bowl and add the sesame oil, sugar and couple of good pinches of salt. Allow the mixture to cool before adding the chopped coriander.

3 Lay the wonton wrappers out 6 pieces at a time. Put 1 tablespoon of the mixture into the centre of the wonton. Dip your finger into a ramekin of cold water and rub your finger along the outside of the wonton wrapper. Bring together the outside edges and crimp all along the edge.

4 Deep-fry the wontons in batches of 4- 6 pieces in 180°C oil. They will only take 3 minutes to cook and go crispy. Serve with sweet chilli sauce.