Barramundi and Prawn Wontons

Ingredients

1kg barramundi meat
500 g prawn meat
1 bunch garlic chives, finely chopped
5 cm ginger piece, micro-planed
50mL Healthyboy soy
40mL sesame oil
Pinch of salt
Yellow wonton skins
Water for sticking

Method

Roughly chop everything except wonton skins, and mix in a bowl. Run through fine blade in mincer, if you do not have a mincer, pulse in the food processor until just minced, do not over work.

Place into a bowl and work with your hands, slapping the mince around until the protein from the prawn becomes sticky. Place 2/3 of a tablespoon of mixture into the centre of the wonton skin.

Use a pastry brush to put a little water around all the edges of the wonton skin. Pick it up between your fingers and fold opposing corners together over fish mix making a square wonton with four sides.

Cook for three minutes in slightly salted water.

Serve with red vinegar, light soy and chopped hot chilli mixed together.