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Chilli Plum Duck Wontons

Yields20 ServingsCook Time20 mins

 peanut oil, for deep-frying
 1 cooked barbecued duck
 20 wonton wrappers
 200g shiitake mushrooms, sliced
 1/2 cup plum sauce
 1 tbs chilli stir-fry paste
 1 telegraph cucumber, peeled, halved, deseeded, cut into thin strips
 1 cup coriander leaves

Pour oil into a wok until half full. Heat over medium-high heat until hot. Meanwhile, discard the skin from the duck. Peel the flesh from the bones and shred the meat. Set aside.


Deep-fry the wonton wrappers, 3–4 at a time, for 1–2 minutes each side or until golden. Remove to a wire rack to drain, once cool they will become crisp. Carefully pour the hot oil out of the wok, leaving 1 tablespoon oil in the wok.


Reheat the wok over medium-high heat. Add the mushrooms and stir-fry for 2 minutes until they start to soften. Add the duck, plum sauce and stir-fry paste. Stir-fry for 1–2 minutes or until well coated.


Place wontons wrappers on a platter, top with the warm duck mixture, cucumber and coriander. Serve.

Nutrition Facts

Servings 0