Sauce: Glazed Over

Lemongrass Wontons

Ingredients:

500g ground chicken
4 cremini mushrooms
4 heads of bok choi, stalk removed
2 cloves garlic
20g fresh ginger
2 stalks of lemongrass. 1 inch trimmed off the tops and bottoms, beaten to release oils, and very finely chopped.
1/2 teaspoon salt
2 tablespoons Die Slo Glazed Over Asian Inspired BBQ sauce
1/2 teaspoon low sodium soy sauce
zest of half a lime
1 pack wonton wrappers

A ginger-based, Asian-inspired flavour daze.

$13.99

A ginger-based, Asian-inspired flavour daze.

500g ground chicken
4 cremini mushrooms
4 heads of bok choi, stalk removed
2 cloves garlic
20g fresh ginger
2 stalks of lemongrass. 1 inch trimmed off the tops and bottoms, beaten to release oils, and very finely chopped.
1/2 teaspoon salt
2 tablespoons Die Slo Glazed Over Asian Inspired BBQ sauce
1/2 teaspoon low sodium soy sauce
zest of half a lime
1 pack wonton wrappers

Finely chop and thoroughly combine all ingredients in a large bowl.
Scoop 1 tablespoon of the ground chicken mixture into each wonton wrapper and fold in half. Use water or 1 beaten egg to seal the wonton.
Brush uncooked wontons with a small amount of neutral oil, or alternatively use a non-stick cooking spray.
Air fry the wontons at 350 degrees for about 7 minutes. Flip and fry for an additional 7 minutes, or until golden brown, crispy and cooked through.
Alternatively, steam or boil the wontons in your favourite Asian soup for 15 minutes.

A ginger-based, Asian-inspired flavour daze.

$13.99

A ginger-based, Asian-inspired flavour daze.