September 8 Update

Sorry, the photographs for this post were lost when the Server crashed on May 23 2007.

We have aways enjoyed Won Ton Soup (aka Wonton). The delicate dumplings of Chinese origin can be filled with numerous fillings. The soft delicate casing (Won Ton Paper or Wrapper) can be used for a variety of dishes, steamed, boiled, baked or fried, it is so versatile.

Our version of the classic soup dish served as a pre-starter. We called it the “King Prawn and Water Chestnut Open Won Ton”. Firstly, we make the Prawn Dumpling, using Fresh King Prawns that retain their natural sweetness, mixed together with some herbs and Water Chestnuts, the latter giving the dumpling its characteristic “Crunchiness”.

These are then blanched in Chicken stock. We cook the “Won Ton Paper” separately. To serve, we place the Prawn and Water Chestnut Dumpling in a bowl, cover it with the cooked “Won Ton Paper”, and gently pour over some seasoned Triple Cooked Chicken Stock, a small dash of Roasted Garlic Oil is added and some finely chopped Chives, the dish is put together in seconds, and served lukewarm, so that it can be eaten immediately.


Another great “Wrapper” that has many uses is the Spring Roll Wrapper. We use it for our Mini Spring Rolls, Mini Summer Rolls (different fillings), Rice Parcels, Desserts and Chips.

Our Chips are used in various ways, though manly as a Starter or Amuse Bouche, we season the Chips with a wide range of seasonings, sometimes Sugar and Salt, Icing Sugar and Chocolate Powder, Chilli Flakes etc…

However, the most enduring has been our Green Tea Chips.

They are easy to make and if kept in an airtight container, can last up to three days, however, we like to make our a few hours beforehand.

To make the Chips;

You will need;

Spring Roll Wrappers

Maccha Green Tea Powder

Freshly Milled Szechwan Pepper mixed with Caster Sugar and Fine Salt

Sunflower Oil for Deep Frying


Cut the Spring Roll Wrapper to your deserved shape, heat some clean Oil to 180º. Deep fry the Chips (in batches) until crispy and golden brown, remove with cooking chopsticks or tongs, (being careful not to break them) letting the excess oil drip away, place on to some Kitchen Paper and immediately sprinkle with the Szechwan Pepper Mix (you must do this while the Chips are hot). Dust over some Green Tea Powder. Store until needed.

Tuna and Avocado Tartare with Yuzu Dressing, Green Tea Chips and Coriander Oil. We like to use the Chips with Tartares or Larbs, we find that the slighly sweet and spicy crunch goes well with the tartness of the toppings.

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