Hot & Sour Salmon Wonton Bites
¼ C lightly packed brown sugar
¼ C tamarind puree
1 T fish sauce
1 lime, rind finely grated, juiced
20 wonton wrappers
Vegetable oil, to deep-fry
250g hot smoked salmon, coarsely flaked
2 spring onions, finely chopped
¼ C thread coconut, toasted
3 T finely chopped fresh coriander leaves, plus extra sprigs, to serve
1 t finely chopped fresh ginger
½ t chilli flakes
2 long fresh red chillies, thinly sliced, to serve
- Place the brown sugar, tamarind puree and fish sauce in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-4 minutes or until the sugar dissolves. Remove from heat. Allow to cool slightly, then stir in the lime juice. Set aside until ready to serve.
- Use a 6cm round cutter to cut wonton wrappers into circles. Pour enough oil into a saucepan to reach a depth of about 10cm. Place over medium-high heat and heat until a cube of bread added turns golden brown in 15 seconds. Cook wonton circles, in batches, turning, for 1 minute or until light golden. Use a slotted spoon to transfer to a plate lined with paper towel to drain. Set aside until cooled completely. Store in an airtight container until ready to serve.
- Combine the salmon, spring onion, coconut, coriander, ginger, chilli flakes and lime rind in a large bowl.
- Just before serving, spread wontons with a little tamarind caramel. Spoon salmon mixture on top. Add chilli and extra coriander sprigs. Serve with remaining caramel.
Recipe adapted from taste.com.au
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