5g chadon beni or coriander leaves, roughly chopped
1tsp sea salt
1/2tsp ground white pepper
1tsp cornflour
1tsp golden granulated sugar
1 x 400g pack wonton wrappers
1 litre vegetable oil (if frying)
For the dipping sauce (optional)
2tbsp light soy
2tbsp black vinegar
1tbsp toasted sesame oil
1 garlic clove, crushed
5g chadon beni or coriander, finely chopped
1 Scotch bonnet, finely chopped
1tsp golden granulated sugar
For the broth (optional)
1 litre fish stock
2 garlic cloves, crushed
5g (1 thumb-sized piece) fresh root ginger, thinly sliced into short strips
2tsp dark soy sauce
2tsp light soy sauce
15g chadon beni or coriander leaves, roughly chopped
11/2tbsp sesame oil
1 Scotch bonnet (split in half if you prefer more heat)
2 spring onions, thinly sliced, to serve
Method
Put all the ingredients for the wontons, except the wrappers and vegetable oil, into a food processor and blend to a rough paste. Place 1-2tsp of the mixture in the centre of a wonton wrapper and brush the edges with a little water. Fold the wrapper over the filling and tightly seal the opposite corners to create a triangle. If you like, you can then seal the two ‘arms’ to create a boat shape. With the flat side of the triangle facing you, bring together the left- and right-hand corners of the wrapper and pinch in the middle to seal tightly. Repeat with the remaining filling and wrappers.
If serving in soup, combine all the ingredients for the broth, except the spring onions, in a pan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Add the wontons to the soup and simmer for a further 5 minutes until the wontons are cooked through. Serve hot, sprinkled with the spring onions.
If serving with dipping sauce, pour the oil into a deep pan and heat to 190C on a cook’s thermometer. Alternatively, test the oil by dropping in a piece of bread. If it sizzles straightaway and turns golden brown, the oil is ready. Carefully lower the wontons into the oil, in batches if necessary, and deep-fry for a few minutes until golden brown. Turn frequently in the oil to ensure the wontons cook evenly all over, then remove from the oil with a slotted spoon and drain on kitchen paper.
To prepare the dipping sauce, combine all the ingredients and 2tbsp water in a bowl and whisk together. Serve the crispy fried wontons with the dipping sauce.
Recipes and food photographs taken from Caribe by Keshia Sarah, photography by Matt Russell, (Quadrille, £30)
