Chilli, ginger & Chicken Wonton

Our ode to Hungry Ghost Festival — a tradition celebrated across Asia where families honour their ancestors, offer food to wandering spirits, and light lanterns to guide them safely back to the afterlife. It’s a beautiful mix of remembrance, respect and sharing food.

And what better way to join in than with wontons? Upside down, they look a little like tiny ghosts… I wanted the chefs to add sesame seed eyes, but with 500+ wontons to make, that didn’t feel very kind! So you’ll just have to imagine them looking back at you.

Serves: 5-8. Prep/Cook time: 60 minutes.

The Recipe

The Wontons

Ingredients:

  • 1 packet wonton pastry (makes ~50 — and yes, you’ll eat them all!)

Method:

  • Keep wrappers covered with a damp cloth while working to stop them drying out.

  • Fill each with chicken mousse (see below), fold into wontons, and set aside ready for frying.

Chicken Mousse

Ingredients:

  • 1 chicken breast

  • 2 egg whites

  • 1 shallot

  • Small piece fresh ginger

  • 1 red chilli

  • 4 cloves garlic

  • ½ stick lemongrass

  • 20g coriander

  • 1 tsp Chinese 5 spice

  • 1 tsp black pepper

  • 20ml lime juice

  • Salt

Method:

  • Chop shallot, ginger, chilli, garlic, and lemongrass very finely. Fry lightly in a little oil, then cool. Stir in chopped coriander.

  • Dice chicken breast, place into a blender, and blitz to a smooth paste.

  • Add cooled vegetables, spices, and lime juice. Blend again.

  • Finally, add egg whites and blend until silky smooth.

The Seasoning

Ingredients:

  • 1 tsp sea salt

  • 1 tsp crushed black pepper

  • 1 tsp chilli flakes

  • ½ tsp Chinese 5 spice

  • ½ tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp white sesame seeds

  • 1 tsp black sesame seeds

  • ¼ tsp ground ginger

  • 1 tsp caster sugar

  • 1 tsp MSG

Method:

  • Mix everything together and set aside.

Sweet Chilli Sauce

Ingredients:

  • 1 tbsp ginger & garlic mix

  • 250g caster sugar

  • 250g water

  • 65g white wine vinegar

  • 70g red chillies

  • 6g dashi powder

  • 5g chilli flakes

  • 30g cornflour mixed with water (slurry)

Method:

  • Blitz chillies with ginger & garlic mix.

  • Add to a pan with sugar, vinegar, water, and dashi. Bring to the boil, stirring until sugar dissolves.

  • Stir in chilli flakes.

  • Add cornflour slurry, whisk until glossy and slightly thickened.

Garnish

Ingredients:

  • 10g chives

Method:

  • Chop finely and sprinkle over finished wontons.

Chef Tips

  • Chill for Clean Cuts: Freezing the assembled tortillas for 15–20 minutes makes them easier to slice neatly into triangles or rectangles.

  • Thin is Best: Keep the prawn layer thin — too thick and it won’t cook evenly before the outside browns.

  • Sesame Success: Press the sesame seeds on firmly so they stick well and don’t fall off in the pan.

  • Oil Control: Fry in shallow oil over medium heat — too hot and the sesame burns before the prawn paste cooks through.

  • Small-Batch Sauce: Sweet chilli sauce thickens as it cools — if it’s too thick, loosen with a splash of hot water before serving.

  • Curry Mayo Boost: Toast the curry powder briefly in a dry pan before mixing with water — it brings out a deeper flavour.

    • Protein & Fresh Produce

      • 1 chicken breast

      • 2 egg whites

      • 1 shallot

      • Small piece fresh ginger

      • 1 red chilli

      • 4 cloves garlic

      • ½ stick lemongrass

      • 20g fresh coriander

      • 10g chives

      • 70g fresh red chillies (for sauce)

    • Dry Goods & Seasoning

      • Rice/cornflour (for slurry + dusting if needed)

      • Chinese 5 spice

      • Black pepper

      • Sea salt

      • Chilli flakes

      • Garlic powder

      • Onion powder

      • Ground ginger

      • White sesame seeds

      • Black sesame seeds

      • MSG

    • Sweeteners

      • Caster sugar

    • Condiments & Sauces

      • White wine vinegar

      • Dashi powder

      • Ginger & garlic mix (for sauce base)

    • Carbohydrates

      • 1 packet wonton pastry (~50 sheets)

    • Optional Extras

      • Extra limes for garnish

      • Dipping sauces beyond the sweet chilli (soy, black vinegar, etc.)

  • Per Serving (1 of 2)

    • Calories: ~740 kcal

    • Protein: ~38 g

    • Carbohydrates: ~95 g

      • of which sugars: ~24 g

    • Fat: ~22 g

      • of which saturates: ~3 g

    • Fibre: ~5 g

    • Salt (sodium): ~4.9 g

  • Gluten, Egg, Sesame, Soy, Sulphites.
    (May contain mustard, fish/shellfish, peanuts/tree nuts — check your product labels.)