Vegan Recipe Collection Over 800 Vegan Recipes

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pinch of unrefined sugar
1 tsp sesame oil
½ tsp black pepper
20 wonton skins or 275g/10oz filo pastry
vegetable oil for deep frying
Sweet and Sour Chilli Dipping Sauce
6 tbsp white or rice vinegar
4 tbsp unrefined brown sugar
1 tbsp soy sauce
1 small red chilli, de-seeded and chopped very finely
½ tsp grated fresh ginger
Method
To make the chilli sauce: in a small saucepan, boil the vinegar with the sugar until it has slightly thickened,
about 5 minutes. Add the soy sauce and the chilli, then stir in the ginger.
For the wontons: heat a wok or large frying pan and add the oil. When it is hot, stir-fry the carrots,
cabbage, beansprouts and garlic for 1 minute. Set the vegetables aside and allow them to cool.
Combine the vegetables with the rest of the ingredients. Put a generous teaspoonful of the filling in the
centre or each wonton skin. Pull up to opposite corners, dampen the edges with a little water and pinch
the together. (if you are using filo pastry, cut a double thickness into 10cm/4inch squares, and brush
lightly with water before filling them). Bring up the other two corners, pinch the together with the first two,
and seal with a little water, so that they look like small bundles.
Pour 5-7.5 cm/2/3 inches of oil into a medium saucepan and place on a medium to high heat. The oil is
ready when a cue of bread browns immediately. Deep-fry the wontons in several until they are golden
and crips. Drain them on kitchen paper. Serve at once with the Sweet and Sour Chilli Dipping Sauce.
Knockout Guacamole – Dannii Mynogue
Ingredients
One avocado
Tabasco sauce
1 level tsp cumin powder
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