Salmon and ginger wontons
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 20 |
Ingredients
- 60 ml lime juice
- 1/2 red chilli, finely chopped
- 2 garlic clove, finely chopped
- 1/2 tbsp coriander leaves, finely chopped
- 30 g brown sugar
- 15 ml rice vinegar
- 20 x 5 g wonton wrappers
- 2 tbsp toasted sesame seeds
- 1 stalk lemongrass, finely grated
- 2 garlic cloves, finely diced
- 5 g sugar
- 60 ml dark, low sodium soy sauce
- 20 g coriander leaves, finely chopped
- 15 g ginger, finely chopped
- 60 g onion, finely chopped
- 500 g salmon, finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
To make the salmon wontons:
- Combine all the ingredients except the sesame and wonton wrappers and roll the salmon into roughly 25g balls (20).
- To shape the wontons, place a ball of salmon in the middle of a square and bring the four sides together to form a basket around the salmon. Do not cover the top.
- Continue until all the wontons are shaped.
- Line a bamboo steamer with banana leaves or greaseproof paper, but make little holes in to allow steam through. Place the wontons evenly around the steamer.
- Steam in the bamboo steamer until cooked (about 8 minutes) and sprinkle with the toasted sesame. Serve with the dipping sauce.
To make the dipping sauce:
- Combine all the ingredients for the dipping sauce and set aside until needed.
GET MORE DELICIOUS RECIPES FROM THE EVERYTHING FISH COURSE >
You could enjoy this recipe too
Buy the ingredients
Add to Cart