Mushrooms Recipe

Chilli Plum Duck Wontons

April 19, 2016

Chilli Plum Duck Wontons 0 5 0

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  • Cook 20 mins
  • 20 mins

    20 mins

  • Serve 20 Makes


peanut oil, for deep-frying

1 cooked barbecued duck

20 wonton wrappers

200g shiitake mushrooms, sliced

1/2 cup plum sauce

1 tbs chilli stir-fry paste

1 telegraph cucumber, peeled, halved, deseeded, cut into thin strips

1 cup coriander leaves


1Pour oil into a wok until half full. Heat over medium-high heat until hot. Meanwhile, discard the skin from the duck. Peel the flesh from the bones and shred the meat. Set aside.

2Deep-fry the wonton wrappers, 3–4 at a time, for 1–2 minutes each side or until golden. Remove to a wire rack to drain, once cool they will become crisp. Carefully pour the hot oil out of the wok, leaving 1 tablespoon oil in the wok.

3Reheat the wok over medium-high heat. Add the mushrooms and stir-fry for 2 minutes until they start to soften. Add the duck, plum sauce and stir-fry paste. Stir-fry for 1–2 minutes or until well coated.

4Place wontons wrappers on a platter, top with the warm duck mixture, cucumber and coriander. Serve.

Tip: You can cook the wontons up to 2 hours ahead. Stand wontons on the wire rack, at room temperature. Top with the duck mixture, cucumber and coriander just before serving.