Asian Touch Spag Bol Recipe

Name: Asian Touch Spag Bol
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 g pork mince; 10 prawns fresh large minced; 1 tbs soy sauce; 1/2 tbs oyster sauce; 1 tbs Chinese wine; 1/2 cup spring onion finely chopped; 1 salt and pepper *to taste; 1/2 cup water; 1 tsp cornflour; 25 wonton wrappers defrosted

Ingredients

100 g pork mince
10 prawns fresh large minced
1 tbs soy sauce
1/2 tbs oyster sauce
1 tbs Chinese wine
1/2 cup spring onion finely chopped
1 salt and pepper *to taste
1/2 cup water
1 tsp cornflour
25 wonton wrappers defrosted

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 2

Instructions

Boil one pot of salted water and cook spaghetti.
Meanwhile, prepare the ingredients; mince all the meat, finely chop onion, garlic, lime leaves and cashew nuts.
Remove the pot from heat. Drain the water and drizzle a little bit of olive oil onto the spaghetti. Swirl the cooked spaghetti with chopsticks and display on the plate with ice cream sticks.
Heat up the oil in a frying pan.
Fry homemade wontons until golden brown. Put on a plate and set aside.
Pan fry cherry tomatoes and infuse with curry leaves. Set aside.
Fry finely chopped onion until caramelised. Then, mix in minced garlic, mince pork and prawns and lime leaves for about 10 minutes
Add Leggo’s Bolognese sauce into the pan and bring it to a simmer.
Cook for 5 minutes with the lid off so the extra liquid evaporates.
Serve the sauce on spaghetti with tomatoes, wontons, curry leaves, fennel leaves and cashew nuts. Add salt and pepper,, to taste. Enjoy!
For the homemade wontons, in a large bowl, add the minced pork and prawn, spring onions, soy sauce, oyster sauce, chinese wine, salt, pepper and mix well to combine.
In a separate small bowl, add the water and corn flour and whisk with a fork.
To assemble the wontons, place a wonton wrapper flat in the palm of your hand, add 1 tablespoon of the mixture. Dip a finger in the water of the bowl in step 2, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.
Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.