Mushroom Wontons


For the Wontons

  • vegetable oil, for frying
    2 shallots, finely chopped
    1 garlic clove, crushed
    1 red chilli, finely chopped
    2.5cm/1in piece fresh root ginger, grated
    1 lemongrass stalk, finely chopped
    125g/4oz fresh tofu, drained, chopped
    125g/4oz oyster mushrooms, chopped
    1 tbsp runny honey
    dash light soy sauce
    pack square wonton wrappers (available from Asian supermarkets) 1 free-range egg, beaten

For the salad

  • 150ml/5fl oz sweet chilli sauce
    dash soy sauce
    1 lime, juice and zest
    1 cucumber, peeled, cut into ribbons with a vegetable peeler 1 carrot, peeled, cut into ribbons with a vegetable peeler
    1 red pepper, finely sliced.



  1. Heat one tablespoon of the vegetable oil in a frying pan and gently fry the shallot, garlic, chilli, ginger, lemongrass, tofu and mushrooms for 3-4 minutes. Stir in the honey and soy sauce and mix until well combined.
  2. Spoon a teaspoonful of the mixture onto one half of a wonton wrapper and brush the surrounding edges of the wrapper with egg wash. Fold the wrapper over into a triangle and seal the edges
  3. Heat the oil in a deep fat fryer to 150C/320F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  4. Carefully lower the wontons into the hot oil and deep-fry for 2-3 minutes, or until golden-brown. Remove the wontons using a slotted spoon and set aside to drain on kitchen paper. (You’ll need to cook the wontons in batches.)
  5. For the salad, mix the chilli, soy sauce and lime juice together in a bowl until well combined. Stir in the cucumber, carrot and red pepper.