Beef Wontons

Ingredients

1 medium head cabbage, finely shredded
1 (300g) packet beansprouts
3 stalks celery, chopped
2 spring onions, chopped
400g (14 oz) prawns - peeled, deveined and coarsely chopped
500g (1 1/4 lb) lean mince
3 tablespoons oyster sauce
5 tablespoons soy sauce
2 cloves garlic, minced
1 packet wonton skins (wrappers)
250ml (8 fl oz) vegetable oil

Method

Place cabbage, beansprouts, celery and spring onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in prawns, stir fry until cooked.
In a large frying pan, brown the mince. Drain off fat and add the meat to the vegetable and prawn mixture. Continue to fry over a high heat; add oyster sauce, soy sauce and garlic. When well blended, remove mixture from heat.
Place a tablespoon of the meat and prawn mixture (or more, depending on how large your wonton wrappers are) into the centre of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together.
Fry the wontons in vegetable oil until golden brown.

Beef Wontons