Recipe Sections
Bouillon:
2 bunches of watercress washed and picked
2 brown onions finely chopped
2 garlic cloves finely chopped
1 small knob of ginger (10grams)
1 small green chilli finely sliced
1/2 tablespoon duck fat
650ml litres of duck stock
salt
Wontons:
1 pkt wonton skins
150g duck mince
1 spring onion finely sliced
1 clove of garlic crushed
1 small knob of ginger crushed (10grams)
1 teaspoon of Mauritian spice mix
Garnish:
1/3 cup corainder washed and picked
1 roma tomato (seeds removed and diced)
Crush the garlic, ginger and chilli in a mortar and pestle.
Heat the duck fat in a saucepan and saute the sliced brown onions, for 2 minutes, next add the crushed ginger, garlic and chilli.
Add the duck stock, bring to the boil and turn down to a simmer for 10 minutes.
Combine all the ingredients for the wontons and mix well. Lay out the wonton wrappers and place 1 teaspoon of mixture into the centre of the skin and bring all the edges in and twist to form a money bag.
Carefully place the wontons in the bouillon and cook for 5 mintues along with the picked watercress.
Remove the wontons and watercress from the bouillon and place in serving bowls, with a few sprigs of coriander and diced tomato and ladel over the hot bouillon.
Recipe courtesy of John Maurice Angsiting