The Thousands

There are a few things you should know about Lawrence Leung. Hold up – you may already know what I’m going to say. In real life he honestly does like rubik’s cubes, he knows a lot of card tricks and his mum is just as adorable as in her Choose Your Own Adventure cameos. Yes, he’s a purveyor of choice stories and jokes just like his website says, but it turns out he is also a purveyor of delicious recipes.

Fresh from the UK, Lawrence is back on tour and bringing his live show, Lawrence Leung Wants A Jetpack, to Adelaide this week. This is what his mum will be cooking for his farewell meal – Cantonese Wontons (aka little pouches of goodness).

Ingredients:
- 1 packet wonton wrappers (30 pieces)
- 200g pork mince
- 1 spring onion
- 1/2 cup shitake mushrooms
- 1 small bulb of ginger
- 2 eggs

Method:
1. Dice the veggies and ginger nice and fine.
2. Combine the veggies with the mince in a bowl. This is the filling.
3. Extract the egg whites into a cup. Discard the yolk and shells.
4. Place 1 teaspoon of filling in the middle of the wonton wrapper. Brush the edges of the wrapper with egg white.
5. Fold the corners upward, enclosing the filling so that the edges meet and the egg white seals them together.
6. Make more wontons until you run out of filling.
7. Boil in Chinese noodle soup broth until wontons float. Alternatively, you can steam them in a bamboo steamer or rice cooker.

* Serving suggestion – with soy sauce and a touch of vinegar to dip. We also made soup with pak choy, udon noodles and shimeji mushrooms (mashing Asian cuisines is A-OK).

I recommend this as a pre-show snack – one should never belly laugh on an empty stomach.