Mee Kolo

Cook Time 1 hour

Servings 4

Ingredients

400g thin wonton noodles

1 duck leg, to serve

½ bunch gai lan

16 thin wonton wrappers

Crispy shallots, to serve

Wonton Mixture

1 duck breast, cooked or raw, finely chopped

1 tsp cornflour mixed with 1 tbsp of water

4 spring onions, white part finely chopped, pale green part julienned to serve

1 x 2 cm piece of ginger, finely chopped

1 garlic clove, minced

Pinch of sugar

Sauce

1 tsp fish sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tsp white vinegar

1 tsp sugar

White pepper, to taste

1 tsp chilli oil

Method

Place all of the wonton ingredients into a bowl. Mix until a sticky paste-like mixture forms. Line a tray with baking paper. Place a wonton wrapper on a clean work surface and add 1 teaspoon of the mixture. Brush the edges with a little water. Bring the opposite corners together and press to seal to form a triangle. Now lightly press around the filling to release any air bubbles. Place on the tray and cover with a damp cloth to ensure it does not dry out. Repeat this process with the remaining wrappers and mince mixture.

Bring a large pot of water to the boil.

Mix the sauce ingredients together and divide between two bowls.

Add the noodle to the water and cook as per packet instructions. Divide into the bowls of sauce and toss.

Cook the dumplings and the gai lan for 3 - 4 minutes or until the dumplings begin to come to the surface and cook through. Drain and place in serving bowls.

Top with duck and julienned spring onions.