Shiitake Wontons

Name: Shiitake Wontons
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 red chillies, seeded and finely chopped; 1 lemongrass stalk, sliced; 1 lime leaf; sugar or honey to taste; 2 carrots, scrubbed; 1 tbsp each of sesame and groundnut oil; small knob of fresh root ginger, finely chopped; handful of mange tout, trimmed; 2 red peppers, seeded; handful of coriander leaves, chopped; 2 fat garlic cloves, finely chopped; 300 g (10½ oz) shiitake mushrooms, diced; 1 cm (½ in) piece fresh root ginger, finely chopped; 1 small red chilli, seeded and finely chopped; 1 onion, finely chopped; splash of soy sauce; juice of 1 lime; egg or cornflour and water paste, to seal; 12 wonton skins; drizzle of sesame oil; groundnut oil, for deep-frying; 200 ml (7 fl oz) rice vinegar; dash of white wine vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

Make sure you buy the type of wonton skins meant for frying, rather than those produced for steaming. If you can’t get rice vinegar for the dipping sauce, or if it is prohibitively expensive, just use all white wine vinegar.

Ingredients

1 tbsp each of sesame and groundnut oil
1 onion, finely chopped
300

Asia
China
Starter
Vegetarian
Mediterranean

Method

Make the dipping sauce well ahead by mixing all the ingredients together, to allow the flavours to get friendly.
Heat the oils in a wok and, when good and hot, add the onion and stir-fry over a medium heat until softened. Add the mushrooms, garlic, chilli and ginger, and stir-fry until the mushrooms soften. Stir in the soy sauce and finish with the coriander and l