Filled crisp wonton cases make perfect finger food

A versatile and different finger food or entre idea.  Seafood, such as prawns also works well.  Duck or Chicken Wontons
• Makes 20




Mini muffin tins make perfect moulds for crisp wonton cases.  


20 wonton wrappers -  these are available frozen in large super markets (thaw before use) or fresh at Asian Specialty stores and are very versatile.  They generally come in packets of approximately 40 so freeze the remainder in a sealed plastic bag for later use.
oil spray
2 cups finely shredded roast duck or chicken
To moisten duck or chicken, 3 tbsp oyster or hoisin sauce to which you can add 1/2 tsp of sesame oil and 1 tsp mirin or sake or make your own Chinese plum sauce - see recipe below
4 tbsp finely chopped coriander


HEAT oven to 180°C (350°F/gas 4).
Press wonton wrappers into mini muffin tins.
Spray or brush with oil to lightly coat. Bake for 15 minutes until pale gold and crisp.
Remove from oven and cooL
Mix warmed shredded duck or chicken with sauce and coriander. Use mixture to fill wonton cases.
Alternative - Plum Sauce
Throw  6  destoned plums into a pan with 3 tablespoons of sugar, a  pinch of five-spice, a  tablespoons of soy sauce, a pinch of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp.
Remove the plum skins if you want to, and put aside to cool before tasting to check the seasoning.