50 wonton wrappers
400g minced pork
100g lup cheong, small dice
2 cloves confit garlic
100g water chestnuts, small dice
60g red onion, small dice
15g tapioca flour
1 whole egg
50g spring onion, round thinly sliced
2 red chilies, deseeded, brunoise
5g soy sauce
5g Chinese five-spice
Sea salt, to taste
Combine all ingredients for the wonton filling and mix well. Pan-fry a small test to check the seasoning.
Roll into small balls, approx. 18g each. Place in the centre of a wonton wrapper and fold over, sealing with a little dab of water on the finger. Lay folded wontons on a greaseproof paper-lined tray with a little corn flour, to keep dry.
Deep fry at 180°C until crispy and serve with chili sauce.
— JOSH EMETT, EXECUTIVE CHEF – HAWKER & ROLL