Prawns with Fennel, Saffron and Ginger - Chef Recipe by Ross Dobson
This delicious, exotically spiced and luxurious recipe is actually quite simple to make.
1 each large duck breast
1 tsp Chinese five spice
1 tsp sesame oil
70g shiitake mushroom – diced
40g carrot -diced
40g onion – diced
Vegetable oil to fry
1 tsp ginger – finely chopped
1 tsp lemongrass – finely chopped
1 tsp coriander– finely chopped
1/2 tsp Garlic– finely chopped
1/2 tsp Oyster sauce
6 each wonton wrapper (spring roll wrapper works as well)
Season duck breast with five spice and sesame oil, sear in a pan, let cool.
Finely dice duck meat set aside
Sautee carrots, onion, mushrooms until soft add all the spices and then the duck take of the heat.
Mix well and season with oyster sauce.
Lay out the wonton wrappers and place 1 teaspoon of mixture into the centre of the skin and bring all the edges in to form a 'money bag'.
Heat oil in high frypan or saucepan to hot and place wontons in, frying until browned.
Drain and serve.
Recipe provided by Trentham Estate Restaurant