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Hoisin duck and strawberry crispy wonton ‘tacos’
Fruit and vegetables
2
garlic
cloves, crushed
2 tbsp grated fresh root
ginger
1 tbsp finely chopped
chives
2 btsp
lime juice
250g/9oz
strawberries
, thinly sliced
1 bunch
watercress
Tins, packets and jars
2 tbsp
hoisin sauce
1 tbsp
hoisin sauce
2–3 tbsp
hoisin sauce
Cooking ingredients
1 tbsp Shaoxing
rice wine
1 tbsp
five-spice powder
2 tbsp runny
honey
1 tbsp dark
soy sauce
peanut oil
, for deep-frying
pinch freshly ground
white pepper
2 tbsp
olive oil
pinch
caster sugar
1 tbsp tamari or low sodium light
soy sauce
Meat, fish and poultry
2 x 400g/14oz
duck
legs
Other
pinch salt
20–30 wonton wrappers (available from Asian supermarkets)
pinch salt
1 tbsp plum sauce
Back to recipe
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