Peking duck and macadamia wontons

INGREDIENTS

200g pre-cooked duck breast, skin discarded

2 tablespoons grated ginger

2 spring onions, chopped

2 tablespoons chopped coriander

40g macadamia nuts, chopped

1 tablespoon hoisin sauce

2 teaspoons soy sauce

1 250 g packet wonton wrappers

CHILLI-SOY DIPPING SAUCE

80ml soy sauce

2 small red chillies, chopped

METHOD

To make the dipping sauce, combine the ingredients in a small bowl and set aside.

Finely dice the duck meat and combine with the ginger, spring onion, coriander, macadamia nuts, hoisin sauce and soy sauce.

Lay 6–8 wonton wrappers on a surface. Keep the rest of the wrappers covered with a damp kitchen towel to prevent them from drying out. Place 1 teaspoon of duck mixture in the centre of each wrapper. Brush 2 edges with water, fold each wonton in half and press edges together firmly to seal. Repeat with remaining wrappers and mixture.

Bring a saucepan of water to the boil. Add wontons, in batches of 6–8, and poach for 3–4 minutes or until the wrapper is translucent.

Serve with the dipping sauce.

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