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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the dipping sauce, place the ginger in a small heatproof bowl, cover with boiling water and leave to soften for 1 minute, drain well and place in a small serving bowl along with the vinegar and sugar. Stir to dissolve the sugar, then set aside. | 2. Dissolve the cornflour in 2 teaspoons cold water, stirring to form a paste. | 3. Cut the salmon into 1cm-wide strips (just under 1/2-inch strips) that are 6cm in length (about 2 1/2 inch). Place a salmon piece on each won ton wrapper and top with a couple of slices of green shallot. Season with a little salt and freshly ground black pepper. Brush around the edges of the won tons with some of the cornflour mixture. Fold each of the won tons over to enclose the salmon, forming a small rectangle. Press to seal the edges, pressing out any air as you do do so. The won tons can be stored in the fridge at this stage until you are ready to cook them. | 4. One third fill a wok with the oil over a high heat and once the surface starts to shimmer add half the won tons and cook for about 30 seconds or until dark golden and crispy. Drain on paper towels while cooking the remaining won tons. | 5. Garnish with herbs and serve immediately with the red vinegar dipping sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	1	tablespoon	shredded	4.8	1.0662	0.1092	0.045
chinese red vinegar	3	tablespoons		178.0	0.0	39.6	1.0
caster sugar	1/2	teaspoon		178.0	0.0	39.6	1.0
cornflour	2	teaspoons		178.0	0.0	39.6	1.0
salmon fillet	200	g	skinless	178.0	0.0	39.6	1.0
wonton wrapper	12			-	-	-	-
shallot	2		sliced	230.4	53.76	8.0	0.32
salt				-	-	-	-
black pepper			ground	-	-	-	-
vegetable oil				-	-	-	-
herb				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.