VENISON AND PAUA WONTONS

Preparation	30'
Difficulty	Easy
Game	Deer
Calories	300 - 400
Activity	Running M 35’, F 48’
People	4
Wine pairing	Brindisi DOC Negroamaro

Ingredients

G 200 Paua (Abalone) mince
G 150 venison mince
N 25 Wonton wrappers
N 1 tbsp fresh chilli
N 1 tsp lemon zest
N 1 tbsp finely sliced spring onions
N 1 egg yolk
mL 50 extra virgin olive oil
mL 500 sunflower oil
Salt and pepper to taste
Sweet chili sauce to taste

Kcal 390*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Combine the Paua and deer meat, the finely sliced chilli, the lemon zest, the finely sliced spring onions and the extra virgin olive oil into a bowl, then mix together. Add salt and pepper.
Lay out wonton wrappers and brush edges with egg yolk.
Take a small amount of the mixture and roll it into a ball. Place this small ball into the center of the wonton wrapper. Fold the wrapper and crimp the edges together. Make sure all edges are firmly pressed together around the ball mixture.
Add oil to a fryer, deep dish pan or pot. The oil needs to be at a temperature where the wonton sizzles as soon as you drop them in. A good tip is to break away a small piece of the wonton paper and drop this in. If it sizzles, then the oil is ready, if it doesn’t then wait for the piece to sizzle.
By using a long-handled spoon, carefully drop the wontons into the oil. Be careful of the hot oil. Watch the wontons and flip them over multiple times until they are golden and crisp. Remove with the spoon and place on a plate with a paper towel and let the wontons drain the oil away.
Serve with sweet chili dipping sauce and enjoy.

VENISON AND PAUA WONTONS

Ingredients

Preparation

Other dishes from Deer