Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Make the tamarind sauce by heating the tamarind paste with the sugar, chilli and 50ml of water in a small pan. Stir until the sugar has dissolved and it’s coming to a simmer, then add the cornflour paste and stir for a few minutes until the sauce has thickened slightly. Set aside.
Heat 1 tbsp of oil in a pan and add the onion. Turn the heat to low-medium and let the onion gently soften and become slightly golden, stirring occasionally, for 10 minutes. Add the fish sauce and turmeric, stir well, then transfer to a bowl. Add the pork and mix together well.
Put the beaten egg in a small bowl and dust a plate with flour for the prepared wontons to sit on (to prevent them sticking to each other). Take a single wonton pastry and put 1 tsp of the pork filling in the centre. Dip a finger (or a chopstick) in the beaten egg and moisten the four edges of the pastry. Then, either fold them in half to form a triangle shape, squeezing the edges together to seal, then moisten the two opposing corners and stick them together to form a loop. Or squeeze all the edges together to form a little sack shape. Either way, make sure they are well sealed so the filling doesn’t come out when frying (this is partly why we use egg rather than water to bind them). Continue until you’ve made all the wontons, putting them on the floured plate when they are ready. If you’re making a big batch, it’s worth covering the prepared wontons with a tea towel to prevent them drying out.
Fill a pan no more than a third full with oil and heat to 160C or until a cube of bread browns in 60 seconds. Add the wontons in batches depending on the size of the pan and fry for 3 minutes – they should float to the top, so turn them over in the oil to ensure even cooking. Remove with a strainer spoon, allow excess oil to drip off and transfer to a plate lined with kitchen paper. Continue until you’ve fried all the wontons. Serve with the tamarind sauce. These can be reheated by briefly refrying in oil, or baking on a tray in the oven (180C/fan 160C/gas 4) for 8-10 minutes.