Shrimp wontons with chilli oil and Chinese cabbage

Ingredients

For 1 serving

• Wonton wrappers12
• Shrimp150 g
• Spring onions1
• Ginger5 g
• Napa cabbage150 g
• Soy sauce1 tablespoon
• Rice vinegar1 tablespoon
• Peanut oil2 teaspoons
• Cayenne pepper1 teaspoon
• Garlic1 clove

Contains: gluten, nuts, eggs, shellfish, soy,

Method

1. Bring a large pan of water to the boil. Meanwhile peel the prawns, remove the dark vein and chop them finely with a knife together with the trimmed spring onion and the peeled ginger.
2. Lay the wonton wrappers on the worktop, put a teaspoon of filling in the centre of each, wet the edges with a damp finger and close into little bundles, pressing out the air.
3. Peel and chop the garlic and put it in a small heatproof bowl with the chilli powder. Heat the groundnut oil in a small pan over medium heat for about 1 minute, until hot enough to make a piece of garlic sizzle; pour it over the garlic and chilli, let it sizzle for 30 seconds and add the soy sauce and rice vinegar.
4. Cut the Chinese cabbage into strips of about 3 cm.
5. Cook the wontons in the boiling water for 4 minutes, until they float and the wrappers are translucent; add the Chinese cabbage for the last 2 minutes. Drain everything.
6. Serve the wontons and cabbage drizzled with the chilli oil.