Wok this way: Fried scallop wontons

Cuisine type: Asian, Chinese
Cooking time: Less than 30 minutes
Course: Finger food, Side dish
Favourite flavours: Seafood

Woks are a time-honoured cooking utensil, adaptable to almost all cooking needs. Stir-frying, steaming, deep-frying, braising, simmering — a wok covers them all. With its high, sloping sides, the idea is to heat your wok quickly and to move the food around for fast, even cooking, using the minimum of energy. Combined with a bamboo steamer, a wok is a must-have in the kitchen. Enjoy learning how to get the most out of yours.
— Jennene

INGREDIENTS

2 green onions, thinly sliced
1 tablespoon light soy sauce
2 teaspoons grated palm sugar (or brown sugar)
1 teaspoon chopped coriander
¼ teaspoon wasabi paste
24 wonton wrappers
12 scallops, trimmed
Vegetable oil, for shallow frying

METHOD

In a small bowl, combine green onion, soy, palm sugar, coriander and wasabi paste.
Place a wonton wrapper on the palm of your hand. Top with a scallop. Spoon a little of the onion mixture over scallop.
Brush edges of wrapper with a little water. Top with a second wrapper. Press edges to seal. Set aside. Continue with remaining ingredients.
Heat oil in a wok on high, until a cube of bread sizzles when added. Fry wontons, a few at a time, for 2-3 minutes turning once, until crisp and golden. Drain on paper towel. Serve with dipping sauce of choice.

For more amazing wok recipes, see this week's Woman's Day (on sale April 20).

MESSENGER