Tea Smoked Trout on a Crisp Wonton
Put tea smoking mixture in the bottom of a smoker, oil and season the fish and smoke for 3-5 minutes. Allow the fish to cool and then flake. Using a piping bag or spoon, place a dollop of aioli on the crisp wonton and top it with approximately ... [... more]
Australian Womens Weekly |
Mushroom Sui Mei with Piquant Dipping Sauce
Place bean thread noodles in bowl, cover with boiling water and soak five minutes. Add all remaining ingredients except wonton wrappers, mixing well. If using square wrappers, cut into rounds with a cookie cutter. To make it super easy, I just ... [... more]
International Vegetarian Union |
Pasta With Crab And Celeriac
Heat oil in a large frying pan. Add garlic and star anise and cook for 30 Have ready a plate that has been lightly oiled and seasoned. Drop in wonton Top with crab mixture and then another wonton. Repeat with the crab and seconds. Add tomatoes ... [... more]
Australian Womens Weekly |
Hot Oyster Wontons- MIKE OAKLEY
Place an oyster (meat only) in the centre of each wonton wrapper and top with a teaspoon of the salsa. Brush the outside edge with a little water and seal the top. Place into hot oil and cook until golden brown Serve with a little soy sauce or ... [... more]
Australian Womens Weekly |
Crispy Fried Dumplings - BILLY MOK MOY
Combine filling ingredients in a bowl and mix well. Roll into walnut sized balls, then coat in shredded wonton wrappers. Fry dumplings in preheated hot oil (approx 170 degree C) for three minutes or until golden. Drain on absorbent paper, and ... [... more]
Australian Womens Weekly |
Homemade prawn ravioli
Lay a wonton wrapper on the work surface, place a heaped tablespoon of filling across the centre. Combine prawn mousseline ingredients in a food processor, and blend to a smooth paste. Season to taste with salt and pepper. Heat oil in a frying ... [... more]
Australian Womens Weekly |
Homemade silverbeet, boiled egg and almond ravioli
Combine silverbeet, eggs and remaining ingredients and mix well. Lay a wonton wrapper on the work surface, and dot with heaped tablespoons of filling across the centre. Dampen the edges with water, and place over another wonton wrapper. Press ... [... more]
Australian Womens Weekly |
Thai Chicken Salad In Crispy Wonton Cups - LYNDEY MILAN
Poach chicken covered in boiling water in small fry-pan. Reduce heat, simmer uncovered for about 10 minutes or until cooked through. Drain chicken, stand for 10 minutes, chop finely. Preheat oven to moderately hot. Lightly oil 4 12-hole mini ... [... more]
Australian Womens Weekly |
Pork and Water Chestnut Wonton Soup - MONIQUE SPANBROOK
Chopped Thai Basil, coriander or finely sliced spring onions to garnish Bring chicken stock to the boil then turn down heat to a simmer. Add ginger, fish sauce, lime juice and sugar. The soup can then continue to gently simmer until your wontons ... [... more]
Australian Womens Weekly |
Sweet Wonton Stack
Lightly spray a baking sheet with olive oil spray. Place the wontons on the tray. Spray with a little more olive oil and dust with icing sugar. Bake for 5 minutes or until golden. Remove. Place custard powder, sugar and enough milk to make a ... [... more]
Australian Womens Weekly |
Easy Wonton Lasagne Stacks - PAMELA CLARK
Use hands to combine mince, paste, onion and half of the egg in a medium bowl. Roll the mince mixture into eight patties. Combine ricotta, basil and remaining egg in separate medium bowl. Place four wrappers, in a single layer, into a shallow ... [... more]
Australian Womens Weekly |
Wonton soup
Mince prawns to a coarse paste using a sharp knife or in a food processor (if using a food processor; use the pulse button; otherwise protein will become over-worked and paste will become rubbery). In a medium bowl combine prawn paste, pork ... [... more]
Australian Womens Weekly |
