These are famous in Wellington, if not New Zealand. Their precise origin is unclear: it was either Café Paradiso or Castro’s.
They have been on the menu at Caravan since day one and are there to stay. We’ve included the recipe here as they are fantastic with a drink.
Makes: 25 wontons
Prep time: 20 minutes
Cook time: 15 minutes
PHOTOGRAPHY: ISSY CROKER
STYLING: SHAMINA SOMANI & RENÉE WILLIAMS
Season: Year Round
100g Stilton or other strong blue cheese
100g crunchy peanut butter
10g coriander, finely chopped
1 green chilli, deseeded and finely chopped
½ garlic clove, grated
1 tsp very finely chopped ginger
1 spring onion, thinly sliced
30g peanuts, toasted and chopped
25 wonton wrappers
Vegetable oil, for frying
Sticky Soy, to serve
Place the Stilton, peanut butter, coriander, green chilli, garlic, ginger, spring onions and peanuts into a food processor and pulse until the mixture has bound together but the nuts are still chunky and offering some texture. Transfer the mixture to a bowl until ready to use.
When you are ready to fill the wontons, divide the mixture into 25 equal portions – each one should weigh 10g. Place the balls on a tray.
Lay 5 wonton wrappers out on a clean dry surface, angled so a corner is pointing upwards. Place a ball of filling in the middle of each one. Dip your finger into some water and lightly wet the wonton skin from 12 o’clock, to 3 o’clock and 9 o’clock respectively.
Take the bottom corner of the wonton skin, (6 o’clock) and fold it up to meet the top corner. Gently press the wet edges together to form a seal and try to squeeze out any air pockets as you go.
Place the folded wontons on a tray and repeat the process until you have filled all the wontons. It is important the skins are not too wet, as they will stick to the tray. You can lightly dust the tray with corn flour if you are concerned the wontons are going to stick.
Pour the oil into a heavy-based frying pan to a depth of about 1cm. Place over a medium-high heat until it reaches a temperature of 160°C (a cube of bread should bubble and sizzle as it hits the pan). Place the wontons into the oil, being careful not to splash yourself with hot oil. Fry the wontons until brown, about 2 minutes each side, then remove from the pan and drain on kitchen paper. Do not fry all the wontons at one time, but rather fry in batches that sit in a single layer in the frying pan.
Serve immediately with sticky soy for dipping.
It’s one of London’s favourite brunch spots and coffee roasters, and there was no doubt the cookbook was going to be beautiful too. Yes, you will be glad to know the jalapeño cornbread recipe is in there too.