Won-tons

• 16 won-ton wrappers
• ½ cup (100 g) cooked seafood
• 1½

Mince the seafood; in a bowl combine with the bechamel sauce, sesame seed oil, white wine and scallions. Mix well and season with salt and Chinese allspice. Lay won-ton wrapper on work surface turned as if to forming a diamond. Place 1–1½ tsp of filling at lower end of the diamond and fold up lower point to cover filling, leaving ½ in (1.5 cm) border at the top of the wrapper. Stick with beaten