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Blue Cheese and Peanut Wontons
Blue Cheese and Peanut Wontons
British
Starter
1 hour
Cheese
Medium
Serves
5 (Makes 25 Wontons)

Blue cheese and peanuts, in wontons? Don't knock it 'til you try it — these wontons are legendary bar snacks in Wellington, NZ: "These are famous in Wellington, if not New Zealand. Their precise origin is unclear: it was either Café Paradiso or Castro’s. They have been on the menu at Caravan since day one and are there to stay. We’ve included the recipe here as they are fantastic with a drink."

Recipe courtesy of
Ingredients
  • 100g Stilton or other strong blue cheese
  • 100g crunchy peanut butter
  • 10g coriander, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • ½ garlic clove, grated
  • 1 tsp very finely chopped ginger
  • 1 spring onion, thinly sliced
  • 30g peanuts, toasted and chopped
  • 25 wonton wrappers
  • Vegetable oil, for frying
  • Sticky Soy, to serve
Method
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Method
  1. Place the Stilton, peanut butter, coriander, green chilli, garlic, ginger, spring onions and peanuts into a food processor and pulse until the mixture has bound together but nuts are still chunky and offering some texture. Transfer the mixture to a bowl until ready to use.
  2. When you are ready to fill the wontons, divide the mixture into 25 equal portions – each one should weigh 10g. Place the balls on a tray.
  3. Lay 5 wonton wrappers out on a clean dry surface, angled so a corner is pointing upwards. Place a ball of filling in the middle of each one. Dip your finger into some water and lightly wet the wonton skin from 12 o’clock, to 3 o’clock and 9 o’clock respectively.
  4. Take the bottom corner of the wonton skin, (6 o’clock) and fold it up to meet the top corner. Gently press the wet edges together to form a seal and try to squeeze out any air pockets as you go.
  5. Place the folded wontons on a tray and repeat the process until you have filled all the wontons. It is important the skins are not too wet, as they will stick to the tray. You can lightly dust the tray with corn flour if you are concerned the wontons are going to stick.
  6. Pour the oil into a heavy-based frying pan to a depth of about 1cm. Place over a medium-high heat until it reaches a temperature 160°C (a cube of bread should bubble and sizzle as it hits the pan). Place the wontons into the oil, being careful not to splash yourself with hot oil. Fry the wontons until brown, about 2 minutes each side, then remove from the pan and drain on kitchen paper. Do not fry all the wontons at one time, but rather fry in batches that sit in a single layer in the frying pan.
  7. Serve immediately with sticky soy for dipping.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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