Wonton Flowers with Sweet-and-sour Sauce recipe
ingredients
These melt-in-the-mouth, crisp dumplings make a delicious first course or snack — and take hardly any time at all to prepare.
16 - 20 wonton wrappers vegetable oil, for deep-frying
For the sauce
15 ml (1 tbsp) vegetable oil
30 ml (2 tbsp) light brown sugar
45 ml (3 tbsp) rice vinegar
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) tomato ketchup
45 - 60 ml (3 - 4 tbsp) stock or water
15 ml (1 tbsp) cornflour paste
30 ml (2 tbsp) light brown sugar
45 ml (3 tbsp) rice vinegar
15 ml (1 tbsp) light soy sauce
15 ml (1 tbsp) tomato ketchup
45 - 60 ml (3 - 4 tbsp) stock or water
15 ml (1 tbsp) cornflour paste
method
1. Pinch the centre of each wonton wrapper and twist it around to form a floral shape.
2. Heat the oil in a wok and deep-fry the floral wontons for 1 - 2 minutes, until crisp. Remove and drain on kitchen paper.
3. To make the sauce, heat the oil in a wok or frying pan and add the sugar, vinegar, soy sauce, tomato ketchup and stock or water.
4. Stir in the cornflour paste to thicken the sauce. Continue stirring until smooth. Pour a little sauce over the wontons and serve immediately with the remaining sauce.
2. Heat the oil in a wok and deep-fry the floral wontons for 1 - 2 minutes, until crisp. Remove and drain on kitchen paper.
3. To make the sauce, heat the oil in a wok or frying pan and add the sugar, vinegar, soy sauce, tomato ketchup and stock or water.
4. Stir in the cornflour paste to thicken the sauce. Continue stirring until smooth. Pour a little sauce over the wontons and serve immediately with the remaining sauce.
serving amount
serves 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
