Ingredients
Pork and Peanut filling
- 1 teaspoon green pepper corns
- 1 lemongrass stem, finely chopped
- 2 coriander roots, finely chopped
- 2 cloves garlic
- 20 grams peanut oil
- 200 grams pork mince
- 100 grams coconut cream
- 70 grams Peanut Butter, crunchy
- 2 tablespoon brown sugar
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- 1 Long Fresh Chilli, sliced to serve (optional)
Wonton Wrappers
- 1 package Wonton Skins
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add Pepper Corns to the bowl. place Simmering Basket in bowl and mill peper 10 seconds/ Speed 7 **
add finely chopped Lemon Grass, garlic and Corriander Root, Chop on 10 Seconds/ Speed 6
Add peanut oil and saute 3 mins/ 120 ͦ C/Speed 1
Add pork 5 mins/100 ͦ C/Speed 1
"Counter-clockwise operation" Using the simmering basket; drain any excess liquid by inserting the simmering basket on top of the meat and straining liquid through the simmering basket.
Add Coconut cream and crunchy peanut butter 1 min/ 90 ͦC/ Speed 1
"Counter-clockwise operation" Add the sugar, fish sauce and soy sauce 30 seconds/Speed1
"Counter-clockwise operation" Transfer to a bowl. Top with chilli if using as a dip with fried Wonton Skins.
Lightly grease up a mini muffin tin and put one skin in each muffin hole to create a pocket.
carefully spoon the pork and peanut filling into the pockets and pop into a preheated oven until they turn golden.
If you want to create triangles instead, simply add a spoonful of the miture to the wonton skin. Wet 2 edges with water or egg and fold the wonton onto it's self (in half)Fry in peanut oil till golden brown.
Allow wonton pockets to cool before moving from mini muffin tray.
When cooled, add chopped up chilli on top and serve. This is an optional step, there is enough flavour in the dish without the chilli.
Pork and Peanut filling
Wonton pockets
Presentation
Tip
** Note: The simmering basket at the milling stage will keep the pepercorns down to aid in milling. This can be used when milling any spice.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Fantastic flavour!!! Thank you. Made in T31
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Love it! So quick and tasty! I tried it tonight and it was a hit.
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