Salads and Appetizers Recipes - Deed-Fried Won Ton with Tempeh Recipe

Ingredients

• 2 cloves garlic, finely chopped

• 1cm/1 1/2 in fresh ginger, finely chopped

• 4 spring onions, chopped

• 225g/8oz tinned bamboo shoots, chopped

• 200g/7oz tempeh, chopped

• 1 carrot, sliced into short matchsticks

• 1 tsp sesame oil

• 1 tsp sugar

• salt and black pepper

• 250g/9oz fresh wanton wrappers

• oil for deep-frying

For the dipping sauce:

• 1 1/4 cups/300ml water

• 4 Tbsp tomato ketchup

• 4 Tbsp sugar

• 1 Tbsp Chinese light soy sauce

• 2 Tbsp malt vinegar

• 5 tsp corn flour

Makes 8 rolls

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Method:

1. Mix the garlic, ginger, spring onion, bamboo shoots, tempeh, carrot, sesame oil and sugar well in a bowl and sprinkle generously with the salt and black pepper.

2. Put 1 tablespoon of the mixture on to the centre of the wonton wrapper. Brush around the edges with water, and fold both sides inwards to create an envelope. Seal the centre and edges. Alternatively, gather all the edges together to make a parcel.

3. Heat the oil in a pan to around 170°C (350°F). Deep-fry the wonton for a few minutes or until golden brown.

4. Remove and drain on paper towels. (If the oil gets too hot, the wonton wrappers will brown too quickly leaving the filling uncooked. To reduce the temperature, add a little more oil, or adjust the heat.)

5. To make the dipping sauce, put all the ingredients into a pan. Stirring constantly, bring to a boil and then leave to simmer until the sauce thickens. Serve hot.

Note: Tempeh is an Indonesian invention, a block of fermented soybeans with a nutty taste that is liked by anyone who tries it. This dish combines tempeh with a typical Chinese dish, fried wonton.