Ingredients
1 red bell pepper
1 carrot
5 scallions
4 oz button mushrooms
4 oz bean sprouts
2 1/2 c sunflower oil
1 tsp grated ginger
1 tsp sugar
1 tsp soy sauce
1 tsp sesame oil
2 tsp sherry
24 won-ton skins
FOR THE DIPPING SAUCE:
6 tbsp fresh lime juice
2 tsp sugar
1 tsp soya sauce
1 tsp finely chopped scallion
1 fresh green chili, cored, seeded, chopped
Method
To make dipping sauce, mix together lime juice, sugar, soya sauce, green onion and chili. Stir until sugar has dissolved. Set aside.
Cut bell pepper and carrot into thin matchsticks. Shred scallions, reserving a few shreds for garnish. Thinly slice mushrooms.
Heat 2 tablespoons of the sunflower oil in a wok and stir-fry bell pepper, carrot, scallions, mushrooms, bean sprouts and ginger 1 minute. Add sugar, soy sauce, sesame oil and sherry and cook, stirring, 2 minutes. Turn into a strainer and leave to drain and cool.
Put 1 teaspoon vegetable mixture in the middle of each won-ton skin. Gather up corners and twist together to seal.
In a wok or deep-fat fryer, heat oil to 180C (350F) or until a cube of bread browns in 60 seconds. Fry won tons, a few at a time, 1 or 2 minutes, until crisp and golden. Remove with a slotted spoon and drain on paper towels. Keep warm while frying remaining won tons.
Garnish with reserved green onion shreds and serve with dipping sauce.