How to Make:
- Place the brown sugar, tamarind puree and fish sauce in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-4 minutes or until the sugar dissolves. Remove from heat. Allow to cool slightly, then stir in the lime juice. Set aside until ready to serve.
- Use a 6cm round cutter to cut wonton wrappers into circles (see tips). Pour enough oil into a saucepan to reach a depth of about 10cm. Place over medium-high heat and heat to 180°C on a cook’s thermometer (the oil is ready when a cube of bread added turns golden brown in 15 seconds). Cook wonton circles, in batches, turning, for 1 minute or until light golden (use tongs to flip them and help keep their shape during cooking). Use a slotted spoon to transfer to a plate lined with paper towel to drain. Set aside until cooled completely. Store in an airtight container until ready to serve.
- Combine the salmon or trout, shallot, coconut, kaffir lime, coriander, ginger, chilli flakes and lime rind in a large bowl.
- Just before serving, spread wontons with a little tamarind caramel. Spoon salmon mixture on top. Add chilli and extra coriander sprigs. Serve with remaining caramel.
Time for preparing:10 min. PT10M
- 45g (1/4 cup, lightly packed) brown sugar
- 70g (1/4 cup) tamarind puree
- 1 tablespoon fish sauce
- 1 lime, rind finely grated, juiced
- 20 wonton wrappers
- Vegetable oil, to deep-fry
- 250g hot-smoked salmon or trout, coarsely flaked
- 2 French shallots, finely chopped
- 20g (1/4 cup) shredded coconut, toasted
- 4 kaffir lime leaves, stems removed, thinly sliced
- 3 tablespoons finely chopped fresh coriander stems and leaves, plus extra sprigs, to serve
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon finely chopped fresh ginger 1/2 teaspoon chilli flakes (or to taste)
- 2 long fresh red chillies, thinly sliced, to serve