Crispy Pork Wontons with Asian Salad and Caramelised Pineapple
Wontons are one of my favourite things to eat. In soups, salads or just on their lonesome with a drizzle of soy, they are moreish and delicious and they take me back to my childhood, having noodle soups at my local Chinese down at Coogee Beach on a Sunday afternoon.
The pork wontons in this salad are used in a more modern way. As they are fried, adding crunchy Asian salad ingredients will give it the added freshness it needs. There’s a little chilli heat (of course, you can always add more), sweetness, saltiness and texture, with the wontons being the hero of the dish.
It wouldn’t be an Asian salad without an aromatic dressing and this recipe has flavour in spades. The caramelised pineapple adds some sticky sweetness and a generous amount of fresh herbs will keep it fragrant and light.
I hope this flavour-packed salad gives you some modern Asian cooking inspiration.
For the wontons
1 packet wonton wrappers (supermarkets or Asian grocer) – you will need 10
200gm pork mince
½ clove garlic, minced
1 spring onion, finely chopped (use the white and green)
3cm piece of fresh ginger, skin removed and finely grated
2 tsp soya sauce
1 small red chilli finely chopped
1 tsp sesame oil
400ml canola oil for deep frying
For the salad
1 bunch fresh coriander
1 bunch fresh mint
2 spring onion
1 bunch broccolini, trimmed and halved
125gm (½ packet) fresh bean sprouts
For the caramelised pineapple
3 thick slices fresh pineapple, skin and core removed, cut into small chunks
1½ tbsp caster sugar
For the dressing
1½ tbsp soya sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
Juice of ¼ lime
1 tbsp caster sugar
1 small red chilli, finely chopped (seeds removed if you prefer)
2cm piece of fresh ginger, skin removed and finely grated
1. Add all ingredients for the wontons except the wrappers and canola oil in a large bowl and mix to combine;
2. Lay 10 wonton wrappers on a board and place a heaped teaspoon of the pork filling into the centre of each wonton;
3. Brush the four edges of each wonton with a small amount of water, then fold it in half to create a triangle and seal the edges by pressing each side together with your fingers, then set aside and cover with cling film;
4. To prepare the salad, blanch the broccolini in boiling water for approximately 1½ minutes and then plunge into a bowl of ice water to keep the broccolini crisp;
5. Roughly chop the coriander, mint and spring onion, then drain the broccolini well, pat dry with paper towel and add to other salad ingredients;
6. For the pineapple, spread caster sugar into a frying pan and cook on a high heat until it melts and caramelises (about 1 minute), add the water and stir to combine, then add the pineapple and turn occasionally until caramelised (about 4 minutes) and remove from pan and set aside;
7. To fry the wontons, heat a wok or deep pan on medium-high heat, add the oil and, when hot, carefully fry the wontons (in 2 batches) for 3-4 mins, turning once, then remove with a slotted spoon and drain on paper towel;
8. For the dressing, combine all ingredients in a small jar and shake well;
9. To assemble, toss the salad ingredients and caramelised pineapple in the dressing and place onto a large serving platter, then place the wontons on top and serve.
This recipe will serve 2 fairly hungry humans.
Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.