Serves 8 as part of a shared meal

1hr to cook



  • Leftover roast pork, chicken or turkey or cooked prawns

  • 1 garlic clove, crushed

  • ¼ tsp salt

  • Freshly ground pepper

  • 18 wonton skins


  • 1 tbsp chilli oil

  • 2 tsp kecap manis

  • 1 tbsp minced garlic

  • 1 tbsp minced shallot

  • 1 tsp Chinese red vinegar

  • Freshly ground pepper


Chop leftover roasted pork, chicken or turkey cooked prawns or seafood.

Take about a cup and mix with the garlic, salt and pepper.

To make the wontons, place a teaspoon of the mixture in the centre of a wonton skin.

Brush the outer edges of the skin with a little water, fold into a triangle

and then fold the left side of the skin over to the right, and pinch.

Set aside and continue until all skins are filled.

Drop the wontons into a large pot of boiling water and simmer for 2 minutes.

To make the sauce, mix all ingredients and put into a serving bowl.

To serve: With a slotted spoon, remove wontons from boiling water,

then drain and slide them into the bowl of sauce.

Enjoy by themselves or with Warm Korean Style Noodles.


Recipe by Neil Perry, Qantas Creative Director, Food and Beverage. Photography by Brent Winstone and styling by Vivien Walsh at Rockpool Bar & Grill Sydney.