Poached wontons in chilli-garlic sauce
- January 2016
- Serves 4-6 as a starter
- Hands-on time 1 hour 15 min
Chef Bing Luo from London’s Shard shares his recipe for these winter-warming wontons in chilli-garlic sauce.
- Dairy-free recipes
- 7.8g (2g saturated)
- 32.9g (0.9g sugars)
To save time, don’t make the dough by hand – buy ready- made wonton wrappers, from theasiancookshop.co.uk or Asian stores. Most restaurants use ready-made wrappers.
Make the dough up to 48 hours ahead and chill, ￼covered (don’t freeze). A dry dough keeps longer, so don’t add the extra 1 tbsp water in step 1.
Chinkiang vinegar is a black￼ rice vinegar from easternChina with a smoky-sweet flavour. It’s available from Chinese grocers or from souschef.co.uk. If you can’t find it, use balsamic vinegar or red wine vinegar instead.
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