Ingredients

• 4 tbsp sunflower oil
• plus extra for shallow frying
• 2 banana shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 100g/3½oz dates
• finely chopped
• 100g/3½oz water chestnuts
• finely chopped
• 1 large handful of baby spinach
• blanched
• squeezed and chopped
• 1 cooked turkey thigh
• meat shredded and chopped
• 1 tbsp red wine vinegar
• 24 wonton wrappers
• 1 free-range egg white
• salt and freshly ground black pepper
• 1 tbsp Chinese black vinegar
• to serve
• 75ml/2½ fl oz grapeseed oil
• 1 tbsp mirin
• 1 tbsp soy sauce
• thumb of ginger
• peeled and grated
• 2 tbsp chopped spring onions
• 2 tbsp coriander leaves

Directions

• Heat 2 tablesoons of the oil in a frying pan and sauté the shallots and garlic for 5 minutes
• or until softened. Stir in the dates
• water chestnuts
• spinach and turkey and cook for a few minutes to warm through. Add the vinegar and season with salt and pepper.
• Spoon half a tablespoon of the mixture into a wonton wrapper and repeat until all of the mixture is used up. For each wonton
• brush the edges of the wrapper with egg white
• fold over
• pinch the edges together and pleat with a fork to seal.
• Heat the remaining oil in a deep saucepan until hot. Place the wontons one by one into the hot oil and cook on one side until golden-brown. Turn the wontons over and cook on the other side. Remove with a slotted spoon and drain on kitchen paper.
• To make the dressing
• mix all the ingredients together in a bowl.
• Serve the wontons with the dressing
• spring onions and coriander leaves in bowls on the side.