Everyday recipes
Hoisin duck wonton rolls
INGREDIENTS
½ Chinese barbecue duck, finely shredded
4 green onions (shallots), thinly sliced
2 teaspoons hoisin sauce
1 teaspoon finely grated ginger
20 wonton wrappers
2 tablespoons water
vegetable oil for deep-frying
hoisin sauce, to serve
METHOD
- In a medium bowl, combine duck, onion, sauce and ginger.
- Place 2 teaspoons of duck mixture on 1 corner of wonton wrapper. Brush edges lightly with water. Fold corner and sides over filling. Roll up firmly, forming a sausage shape.
- Heat oil in a wok on medium, until a cube of bread sizzles immediately. Deep-fry wontons, in 5 batches, for 2-3 minutes, until golden and cooked through. Remove from oil with a slotted spoon. Drain on paper towel. Serve wontons immediately with hoisin sauce.
Top tipYou can use shredded barbecue chicken in place of the duck. Keep it warm in a slow oven, 150°C.
