Chilli Pork Belly - Chef Recipe by Asif Mamun
A favourite dish served at the Australian Open Players Café. This recipe serves 10 and most ingredie...
1kg barramundi meat
500g prawn meat
1 bunch garlic chives, finely chopped
5cm ginger piece, micro-planed
50mL Healthyboy soy
40mL sesame oil
Pinch of salt
Yellow wonton skins
Water for sticking
Roughly chop everything except wonton skins, and mix in a bowl. Run through fine blade in mincer, if you do not have a mincer, pulse in the food processor until just minced, do not over work.
Place into a bowl and work with your hands, slapping the mince around until the protein from the prawn becomes sticky. Place 2/3 of a tablespoon of mixture into the centre of the wonton skin.
Use a pastry brush to put a little water around all the edges of the wonton skin. Pick it up between your fingers and fold opposing corners together over fish mix making a square wonton with four sides.
Cook for three minutes in slightly salted water.
Serve with red vinegar, light soy and chopped hot chilli mixed together.
Recipe provided by Lucy Liu Kitchen and Bar