➊ Stir together all the sauce ingredients using as much Six-Eyed Scorpion as your heart desires. We may or may not have used half a jar.
➋ Mix all filling ingredients until sticky and well combined.
➌ Set up your wonton station:
- Small bowl of cold water.
- Wonton skins separated and ready.
- Tray lined with baking paper and dusted with corn starch.
➍ To create your wontons:
- Put a dollop of filling in the middle of a wonton wrapper.
- Dip your finger in some water and draw a wet line along two edges of the wrapper.
- Fold the wonton into a triangle, and press the edges firmly closed.
- Create a fold in the middle of the wonton to allow you to cross the longest corners so they meet.
- Seal the corners together (an extra drop of water helps)
- We shaped our wontons like gold ingots for Lunar New Year, but go with whatever you’re vibing.
➎ Keep wontons covered with a damp tea towel whilst you assemble them so they don’t dry out.
You can freeze any extras!
➏ Bring a large pot of water to boil. Drop wontons in gently and cook for about 4 minutes, or until they float to the surface.
➐ Once cooked, lift out the wontons with a slotted spoon, ensuring to drain them well to remove excess moisture.
➑ Gently toss in the chilli oil sauce until glossy and coated.
➒ Spoon into a serving dish, drown in extra sauce, and finish with spring onion, coriander and more chilli oil.
We believe there is no such thing as too much sauce!
