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By Peter Gordon
Published 2003
This is a take on a traditional Chinese dim sum, where I’ve replaced air-dried pork with bacon. You can use any white fish as long as all bones and skin are removed — I used prawn meat. The mixture will keep in the fridge for 2 days.
Combine fish, bacon, ginger, spring onions, mint and Thai fish sauce. Lay wonton wrappers on a bench and divide mixture among the wrappers. Fold the corners into the centre, pressing hard to make them stick to the mixture.
Lightly oil a plate, sit it in a hot steamer and place it on a pot of boiling water. Place wontons on the plate, cover and cook on a rapid boil 6-8 minutes. To test i