Crispy Thai Won Ton
| 150g | Minced pork (or crab) |
| ½ Tab | Garlic (finely chopped) |
| ½ Tab | Coriander root (finely chopped) |
| 1 Tsp | White pepper corns |
| ½ Tab | Corn Flour |
| 1 Tab | Light soy sauce |
- In a mortar pound garlic, coriander and pepper until well combined. Put to one side
- Put pork in a bowl add soy, flour and mortar contents and mix thoroughly
- This can be covered and put in a fridge overnight for the flavours to fully infuse or (as we did) left for about 1 hour.
- Place a small ball in the middle of a wan ton wrapper
- Fold the wrapper in ½ (corner to corner) so the corner faces you. Ensure the meat has plenty of wrapper around it
- Turn the wrapper around so the long flat side faces you and pull the two opposing corners (along the long side) together so that the corner furthest away from you folds up. Use some water to hold the two corners together and press tightly together. Deep fry and serve with sweet chilli sauce