Beef Wonton Appetizer

Yields 42 wontons

•  8 oz (225 g) lean ground beef
• 1 Tbsp margarine
• 1 Tbsp olive oil
• 2 cloves garlic, crushed
• 1 shallot, finely diced
• 3 leeks, white and light green parts, finely diced
• 1 Tbsp Chili-Lime Spice Recipe in a Bottle
• 1/2 tsp salt, plus more to taste
• 1/4 tsp pepper, plus more to taste
• 1 12-oz (340-g) pkg wonton wrappers
• oil, for frying

Garnishes

• 1 avocado, thinly sliced
• 1 cup grape tomatoes, sliced
• sweet sauce, for drizzling
• spicy mayo, for drizzling

Cook beef in a large skillet over medium-high heat for 4–5 minutes, until cooked through, breaking it into clumps as it cooks. Transfer to a large bowl.

In the same skillet, heat margarine and oil over medium-high heat. Add garlic and shallot and cook for 1 minute. Stir in leeks and spices. Cook for 8–10 minutes, until tender.

Add the leek mixture to the beef. Season with additional salt and pepper to taste.

Place a heaping tsp of filling in the center of a wonton wrapper. Moisten the edges with water. Fold opposite corners over the filling and press to seal, forming a triangle. Repeat with the remaining meat mixture and wonton wrappers.

Heat 1/2 inch (1 cm) oil in a large skillet over medium heat. Fry 4–5 wontons at a time for 60–90 seconds per side, until golden. Transfer wontons to a paper-towel-lined rack.

To serve, set three thin slices avocado on the left side of the dish. Place 2–3 grape tomatoes alongside the avocado slices. Put 2–3 fried wontons in the center of the plate. Drizzle with sweet sauce and spicy mayo.

Tip

You can easily double the filling and freeze the mixture for later use. You can also prepare the wontons and freeze in a single layer before frying.