serves 4

Ingredients

• 2 cups water cress, tough stems removed
• 1 cup salad leaves
• 1 cup coriander leaves
• 1 medium red onion, finely sliced
• 100 g water chestnuts, chopped
• 1/2 cup blanched and roasted peanuts
• 1 cup bean sprouts
• 1 telegraph cucumber, peeled with a vege peeler into long thin strips
• 1 cup cooked vermicelli rice noodles, chopped into 5 cm strands
• 1 barbecued duck, boned and chopped
• Dressing
• 100 ml peanut oil
• 2 tablespoons sesame oil
• 2 cloves garlic crushed
• 30 g fresh ginger, finely chopped

 

 

 

 

Method

Toss all salad ingredients aside from duck together and then place on a platter. Place a frying pan over a high heat and heat duck until sizzling. Remove duck from pan and add to salad. Serve with accompanying bowl of crispy wonton wrappers.