1 packet of wonton pastry – you can purchase these from New World and speciality food stores
• 1 medium fillet of snapper, finely diced
• 1 spring onion, finely chopped
• Juice of 1 lime
• 1/4 tsp sesame oil
• 1/2 tsp fish sauce
• Pinch of chilli flakes, salt and pepper
• 1/2 cup white vinegar
• 1/4 cup sugar
• 1/2 fresh red chilli finely chopped
• Pinch of salt
• 1 garlic clove finely chopped
• Oil for deep frying – I use canola oil.
Preheat your deep fryer. If you are using a deep frying pan or wok, fill it three-quarters full of oil and place on medium heat.
To make the dipping sauce, add the vinegar and sugar to a microwave proof bowl. Microwave for 40 seconds or until the sugar has dissolved. Add the rest of the ingredients, season to taste and then set aside.
Prepare the diced fish and spring onion and place in a bowl – you can also put this mixture in a blender for a finer texture.
In a separate bowl mix the lime juice, sesame oil, fish sauce, sugar, chilli flakes, salt and pepper. Taste and add more chilli, salt or lime juice to suit your tastes. Add this to the fish and spring onion a little at a time and mix well. You don’t want the mixture too wet.
Make these in batches of four or six. Separate 4-6 wonton wrappers at a time. Place a teaspoon of the fish mixture into the centre of the wrapper. Dip your finger in water and run this along the edge of the wonton wrapper. This helps the pastry stick together. Gently lift up the four corners to meet in the middle and pinch together. Once you have your batch of 4 or 6 ready place them in your deep fryer or hot oil and cook until the wontons float to the surface and start to brown.
Continue to make wontons and fry until your fish mixture is finished.
Enjoy with the dipping sauce and a cold beer.
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