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Recipe

Oriental canapés – wanton duck, salmon bento box and sesame and langoustine balls

Recipe by Dot from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Duck wantons

Dough:

• 1 egg
• 80ml water
• 250g plain flour
• 3g salt

Filling:

• 1 deboned duck breast
• 2tbsp fresh grated ginger
• 50ml teriyaki sauce

Salad and assembly:

• 2 spring onions
• 1 cucumber
• 1 carrot
• Fresh mint
• 1 red chilli
• 5ml sesame oil
• 1 lime, juice and rind
• Fresh coriander
• 20ml hoisin sauce

Salmon bento box

Pastry:

• 150g unsalted butter
• 220g cake flour
• 50g caster sugar
• 1 egg

Filling:

• 1 Scottish salmon fillet
• 100ml soya sauce
• 250ml crème fraîche
• 50g wasabi powder
• 2tbsp fresh grated ginger
• 200g fresh asparagus spears

Assembly:

• 1 lime

Sesame and langoustine balls

Balls:

• 3 langoustine tails
• 100g crispy breadcrumbs
• 1 egg yolk
• 2tsp rice vinegar
• 2tsp sugar
• 2tsp soya sauce
• 2 cloves garlic, finely chopped
• 1tsp fresh grated ginger
• Pepper, to taste
• 50g toasted sesame seeds

Sauce:

• 1 cup water
• ¼ cup soya sauce
• 3tsp brown sugar
• 2tsp honey
• 2tsp sesame oil
• 2tsp rice vinegar
• 2 garlic cloves
• 1tsp ginger
• 2tsp cornflour

Preparation method

Duck wantons

Dough:

  1. Mix the egg and water.
  2. Mix the flour and salt. Make a well, and add the egg mixture. Mix until a pliable dough.
  3. Turn out onto floured surface and knead until elastic.
  4. Cut into two balls, and cover with damp cloth for 10 minutes.
  5. Cut each ball into four equal pieces. Roll the pieces into 25cm x 25cm squares. Cut each into nine 8cm x 8cm squares.
  6. Spray a muffin tin with Spray and Cook, and gently push the wantons into the tray. Spray again, and bake for a short time, until crisp. Keep a close watch.
  7. Remove from oven, and cool.

Filling:

  1. Marinade the duck breast in the ginger and teriyaki sauce for 30 minutes.
  2. Fry until cooked, and then remove the skin/fat and pull into strips.

Salad and assembly:

  1. Finely chop the spring onions, cucumber, carrot, mint and red chilli.
  2. Mix with the sesame oil and lime juice, and season.
  3. Place some salad in the wanton basket and add some duck.
  4. Decorate with a thin slice of lime rind and a sprig of coriander.
  5. Serve with the hoisin sauce.

Salmon bento box

Pastry:

  1. Line small (2 inch x 2 inch) baking tins.
  2. Cream the butter. Add the egg and flour. Bring together into a firm dough.
  3. Wrap in cling film, and leave in fridge for 15 minutes.
  4. Roll out pastry and cut to the size of the baking tins.
  5. Add baking paper and baking beans. Blind bake at 200°C, until slightly coloured.
  6. Leave to cool slightly, remove and cool completely.

Filling:

  1. Fillet the salmon into sushi-like portions, and marinate in the soya sauce.
  2. Mix the wasabi powder with a little water to form a paste.
  3. Mix the ginger and crème fraîche, to taste.
  4. Cook the asparagus in boiling water. Drain and cool.

Assembly:

  1. Place a teaspoon of the crème fraîche mixture in the pastry box, and add the salmon on top.
  2. Add two of the asparagus tips and a small sliver of lime.
  3. Pipe the wasabi, in thin line, on top.

Sesame and langoustine balls

Balls:

  1. Heat the oven to 200°C.
  2. Line a baking tray with cooking parchment paper.
  3. Toast the sesame seeds in a frying pan, and then leave to cool.
  4. Chop the langoustine tails and mix with the other ingredients in a bowl.
  5. Scoop out two-tablespoon-size balls of the mixture, and roll in the sesame seeds.
  6. Place on baking tray, 1-2 inches apart.
  7. Bake for 20-25 minutes, or until cooked through and slightly browned on top.

Sauce:

  1. Whisk all of the sauce ingredients together, except for ¼ cup of water and cornflour.
  2. Heat to a simmer over a medium heat.
  3. Mix together remaining ¼ cup of water and cornflour with a whisk.
  4. Drizzle in the cornflour mixture while beating. Beat until the sauce thickens.

Assembly:

  1. Place a tablespoon of sauce in a white oriental spoon and place the sesame ball on top.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.