Wontons with Shrimp and Chilli Coconut Oil and Herbed Yogurt

Shrimp wontons, what’s your problem, and why are you so afraid of flavour? Have you ever tried to swim outside of your pool of lovely yet boring soup, with those Cantonese noodles that might as well be dental floss, and for once, get out of your comfort zone?

FOR THE SHRIMP WONTONS

650g small to medium (around 41 to 50) shell-on, head-on tiger shrimp 130g fatty ground pork,

1 large egg white, cold and whipped until foamy

1 tsp grated ginger

1 tsp potato starch

3⁄4 tsp toasted sesame oil

1⁄2 tsp fine sea salt

1⁄4 tsp ground white pepper 35-40 Cantonese-style wonton wrappers

Flour, for the sheet pan

FOR THE SHRIMP AND CHILLI COCONUT OIL

Shrimp heads and shells, from above 8 makrut lime leaves

22g lemongrass stalk, roughly chopped

1 tbsp chopped peeled ginger

1 tbsp Korean chilli flakes

1⁄4 tsp fine sea salt

1⁄4 tsp ground paprika

1⁄8 tsp freshly ground black pepper 120ml coconut oil

120ml canola oil

1 tbsp water

FOR THE TOMATO AND ORANGE SALSA

5 anchovy fillets in olive oil, drained 140g cherry tomatoes

1⁄2 small navel orange (around 40g), segmented

1 small shallot, peeled

1 garlic clove, peeled

1 tsp finely minced ginger

1-2 pickled chillies

1 tbsp freshly squeezed lemon juice 2 tsp fish sauce

FOR SERVING

Plain yoghurt

Finely chopped chives and coriander Freshly ground black pepper