Lamb Wonton Cones with Sweet Chili Glaze

Food and Prop Styling by Shiri Feldman
Food Prep by Chef Suzie Gornish
Photography by Felicia Perretti

These sweet and savory lamb wonton cones are arguably one of the most adorable appetizers I’ve come across in quite some time. It’s not just their impressive presentation, they also boast an explosion of flavors to tickle your palate!

YIELDS 18 WONTONS

• 1 lb (450 g) ground lamb
• 1 Tbsp low-sodium soy sauce
• ¼ tsp ground ginger
• ¾ tsp salt
• freshly cracked black pepper, to taste
• 4 oz (110 g) baby bella mushrooms
• 3 scallions, trimmed, plus more for garnish
• 2 cloves garlic
• 1½ Tbsp sweet chili sauce
• 18 egg roll wrappers, defrosted
• ¼ cup sesame seeds
• 2 Tbsp vegetable oil
• black sesame seeds, for garnish

Glaze

• ¾ cup sweet chili sauce
• 1 Tbsp soy sauce
• ⅓ tsp sesame oil

In a medium bowl, place the ground lamb, soy sauce, ginger, salt, and black pepper. Break up the meat with a fork and mix well to combine.

Place the mushrooms, 3 scallions, and garlic into the bowl of a food processor while the machine is running, and process until finely minced. Add to the lamb mixture along with the sweet chili sauce, and mix well to incorporate.