Lamb wontons with sweet chili sauce
9 ounces ground Australian lamb
3 scallions, finely chopped
1 carrot, peeled and finely chopped
½ cup water chestnuts, finely chopped
1 lime, juice and zest
2 tablespoons sweet chili sauce
30 wonton wrappers
1 egg, beaten
2 cups chicken stock for steaming
oil for deep frying (if frying instead of steaming)
sweet chili sauce
Combine ground lamb, scallions, carrot, water chestnuts, lime juice and zest, and sweet chili sauce in a large bowl and mix well.
Spoon a small amount of the lamb filling into the center of each wonton wrapper and brush edges with a little beaten egg. Press edges firmly to form pouches or any shape you like.
If steaming, bring stock to a boil in a wok or saucepan and place a bamboo basket over the liquid. Line base with perforated paper. Place the wonton carefully on the paper and cover with the lid. Steam for 6 minutes.
If frying, heat oil to 375°F and fry 4 minutes, turning frequently. Remove and drain on absorbent paper.
Serve wontons with dipping sauces on shared or individual platters.