Ingredients

For the filling

125g block smoked tofu, finely chopped

125g chopped oyster mushrooms

2 finely chopped shallots

clove crushed garlic

25mm piece ginger grated

1 very finely chopped lemon grass stalk

1 finely chopped red chilli

dash light soy

tbs honey

pack wonton wrappers

1 beaten egg

deep fat fryer, set to 150°c

For the pickle

100ml white wine vinegar

100ml water

200g sugar

5g chilli flakes

1 cucumber

1 carrot

1 red pepper

all finely diced

For the dipping sauce

150ml sweet chilli sauce

dash soy

juice and zest 1 lime

Method

1. Gently fry the filling ingredients for about 3-4 mins in oil

2. Add honey and soy, mix well

3. Lay out the wonton wrappers, spoon a little mix on one half and brush the edges with egg wash. Fold over into a triangle

4. Deep fry for 2-3 minutes until crisp and golden, drain

5. To make the pickle, boil the sugar, water, vinegar. Chill for 6 minutes, cool, add cucumber and other veg.

6. Leave to chill

7. To make the dipping sauce simply mix all ingredients together

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com