Beef Triangles

Serves 4


Ingredients:

60g cellophane noodles
2 tbsp olive oil
2 onions, finely diced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
500g lean ground beef
24 square egg wonton wrappers
1 egg, beaten
vegetable oil for deep-frying

Yogurt Dipping Sauce:
200g plain/natural yogurt
2 tbsp fresh mint, chopped


Method:

• To make beef triangles, soak noodles in boiling water for 10 minutes. Drain well and set aside.
• Heat olive oil in wok or frying pan over medium heat. Add onions and cook until slightly softened, about 1 minute. Add cumin, coriander and turmeric and cook, stirring, for 2 minutes. Stir in ground beef and cook, stirring, until meat changes colour, 6-8 minutes. Remove from heat. Add drained noodles, mix well and allow to cool.
• Place wonton wrappers on work surface and cover with damp kitchen towel. Working with one wrapper at a time, lay it on work surface and place 2 tsp filling in middle. Brush edges with beaten egg, fold diagonally and press edges together to seal. Set aside, covered with plastic wrap. Repeat with remaining wrappers.
• Heat vegetable oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches, fry wontons until golden and crisp, 1-2 minutes. Using slotted spoon, remove from oil and drain on absorbent paper. Repeat with remaining triangles.
• To make dipping sauce, combine yogurt and mint in small bowl. Mix well. Spoon into serving dish and chill in refrigerator for 30 minutes.
• Serve triangles hot with dipping sauce.