Ingredients

• 350g Coles Australian Pork Mince
• 2 teaspoons lemongrass paste
• 1 garlic clove, crushed
• 2 teaspoons ginger, finely grated
• 2 teaspoons salt-reduced soy sauce
• 1/4 cup (40g) drained water chestnuts, finely chopped
• 30 wonton wrappers
• 1/4 cup (60ml) salt-reduced soy sauce, extra
• 1 tablespoon rice wine vinegar
• 1 birdseye chilli (optional), thinly sliced
• 1 spring onion, thinly sliced
• 1 tablespoon peanut oil

Method

• Step 1 Combine the mince, lemongrass, garlic, ginger, soy sauce and water chestnuts in a medium bowl.
• Step 2 Place 1 wonton wrapper on a clean work surface. Spoon 1 heaped tsp of mince mixture onto centre of wrapper. Brush the edges with a little water. Fold 1 corner over diagonally to the opposite corner to make a triangle. Press to seal. Bring the opposite 2 corners to meet the triangle point. Press to seal. Repeat with remaining mince mixture and wrappers.
• Step 3 Combine the extra soy sauce, vinegar, chilli, if desired, and half the spring onion in a bowl.
• Step 4 Heat half the oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange half the wontons over the base of the frying pan. Cook over high heat for 2 mins or until the bases are golden. Pour 1/3 cup (80ml) water evenly over the wontons. Cook, covered, for 3-4 mins or until wontons are cooked through and water evaporates. Transfer to a plate. Repeat with remaining oil, wontons and another 1/3 cup (80ml) water.
• Step 5 Place the wontons on a serving platter and sprinkle with remaining spring onion. Serve with the soy sauce mixture for dipping.