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


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

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