Salmon and ginger wontons with Lime & Chilli dipping sauce

INGREDIENTS

Salmon wontons

500g salmon, finely chopped
60g onion, finely chopped
15g ginger, finely chopped
20g coriander leaves, finely chopped
60ml dark, low sodium soy sauce
5g sugar
2 garlic cloves, finely diced
1 stalk lemongrass, finely grated
1 tbsp toasted sesame seeds
20 (5g) wonton wrappers

Dipping sauce

15ml rice vinegar
30g brown sugar
½ tbsp coriander leaves, finely chopped
½ garlic clove, finely diced
½ red chilli, finely chopped
60ml lime juice

METHOD

Salmon wontons

Combine all the ingredients except the sesame seeds and wonton wrappers and roll the salmon into roughly 20 x 25g balls.

To shape the wontons, place a ball of salmon in the middle of a square and bring the four sides together to form a basket around the salmon. Do not cover the top.

Continue until all the wontons are shaped.

Line a bamboo steamer with banana leaves or greaseproof paper and make little holes to allow steam through. Place the wontons evenly around the steamer.

Steam in the bamboo steamer until cooked (about 8 minutes) and sprinkle with the toasted sesame.

Serve with the dipping sauce.