Duck Wontons

Makes: 24
Easy
Time: 30 minutes

INGREDIENTS:

24 square wonton wrappers
Olive oil spray
1 teaspoon peanut oil
1 teaspoon Chinese five spice
1 tablespoon rice wine vinegar
2 tablespoon plum sauce
2 tablespoon hoisin sauce
½ barbecued duck, meat shredde
50g enoki mushrooms, trimmed
2 spring onions, thinly sliced diagonally
Coriander sprigs, to serve

METHOD:

1. Preheat oven to 200°C (180°C fan-forced). Place wonton wrappers into a greased mini muffin tin and spray the wrappers with olive oil. Bake for 8 minutes or until golden and crispy. Once cooked, lift out of the tin and set aside to cool.

2. Heat the peanut oil in a frypan over a medium heat and add the five spice. Cook for about 30 seconds, until fragrant, then add the vinegar, plum and hoisin sauces. Stir in the duck meat and heat through. Add the enoki mushrooms and continue to cook for another minute. 

3. Take off the heat and fill each wonton up with the duck mixture. Top with thin slices of spring onion and sprigs of coriander.

Whenever making an Asian inspired dish, always ask yourself (or the nearest Asian) if you’ve hit the four ‘S’ of Asian cooking: sweet, sour, salty, spicy.