An entrée dish with which to celebrate the beginning of the Chinese Year of the Dog. The won tons can be prepared ahead, to the end of step three. This recipe is from the February 2006 issue of the Australian 'Family Circle'. The dog is the eleventh sign in the Chinese zodiac and is symbolic of loyalty and protection against evil.
- 1 tablespoon fresh ginger, finely shredded
- 3 tablespoons Chinese red vinegar, see notes
- 1⁄2 teaspoon caster sugar
- 2 teaspoons cornflour
- 200 g skinless salmon fillet
- 12 square wonton wrappers, from Asian food stores
- 2 green shallots, thinly sliced on the diagonal
- salt, to taste
- fresh ground black pepper, to taste
- vegetable oil, for deep frying
- herbs, to garnish
- To make the dipping sauce, place the ginger in a small heatproof bowl, cover with boiling water and leave to soften for 1 minute, drain well and place in a small serving bowl along with the vinegar and sugar. Stir to dissolve the sugar, then set aside.
- Dissolve the cornflour in 2 teaspoons cold water, stirring to form a paste.
- Cut the salmon into 1cm-wide strips (just under 1/2-inch strips) that are 6cm in length (about 2 1/2 inch). Place a salmon piece on each won ton wrapper and top with a couple of slices of green shallot. Season with a little salt and freshly ground black pepper. Brush around the edges of the won tons with some of the cornflour mixture. Fold each of the won tons over to enclose the salmon, forming a small rectangle. Press to seal the edges, pressing out any air as you do do so. The won tons can be stored in the fridge at this stage until you are ready to cook them.
- One third fill a wok with the oil over a high heat and once the surface starts to shimmer add half the won tons and cook for about 30 seconds or until dark golden and crispy. Drain on paper towels while cooking the remaining won tons.
- Garnish with herbs and serve immediately with the red vinegar dipping sauce.