KACHEN #28 (Autumn 2021) English Edition

SEASONAL RECIPES
CRISPY WONTONS
Makes 16 wontons
20 minutes
20 minutes
› 1½ tbsp vegetable oil
› 1 tsp sesame oil
› 2 garlic cloves, finely chopped
› 1 tbsp grated ginger
› 45 g spring onions, finely chopped
› 8 large shiitake mushrooms
› 250 g mixed mushrooms,
chopped
› 45 g coriander, chopped
› 2 tbsp hoisin sauce
› 16 wonton wrappers
(alt. samosa wrappers)
› ½ red chilli, sliced
› Soy sauce
› Water
› Sesame or vegetable oil,
to shallow fry
1 Combine and heat both oils in a large pan.
2 Cook the mushrooms for a few minutes, then add the
garlic, ginger, and spring onions to the pan. Stir until
all the juices have fried off.
3 Stir through the coriander and hoisin sauce until
everything is combined.
4 Place a wonton wrapper on a board and dollop about
1/2 tablespoon filling in the middle of the wrapper.
Brush the edges with water using your fingers, then
carefully fold the pastry over the middle, enclosing
the filling and forming a triangle. Pinch the edges
using a fork or fingers to seal tight. Repeat with the
remaining wrappers and filling.
5 Heat about 1 cm of sesame or olive oil and shallow
fry the wontons until crispy all over. Drain on
kitchen paper.
6 Mix soy sauce and chilli together and serve with
crispy wontons.
WINE PAIRING
Côte du Rhône 2019 Bio
Les Arbousiers - Red
Domaine La Réméjeanne
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KACHEN No.28 | AUTUMN 21