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20 x wonton wrappers
100g (3.5 oz) brie cheese, roughly chopped into cubes
vegetable oil, for deep frying
sweet chilli sauce, to serve
Candied chilli:
1 cup white sugar
1 cinnamon stick
2 whole star anise
5 cardamom pods
5 long red chillies, finely sliced
Preheat oven to 80°C (175°F).
For the candied chilli, place the sugar, cinnamon stick, whole star anise and 1 cup of water into a saucepan. Bring to a simmer and cook for a few minutes until the sugar dissolves. Next, add the chopped chilli and continue to simmer for 15 minutes.
Remove chillies with a slotted spoon (reserve the flavoured sugar syrup) and transfer to a baking tray lined with baking paper. Spread the chillies out evenly. Cook in the preheated oven for 1 hour or until crispy.
To make the dumplings, place a small cube of brie into the centre of each wonton wrapper. Fold the wrapper around the brie and squeeze to form a purse/money bag shape.
Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 180°C (350°F) or when a wooden spoon dipped into the oil forms small bubbles.
In batches, cook the brie dumplings in the hot oil for 3-4 minutes or until golden brown. Drain on paper towel. Serve scatter with the candied chilli and with the sweet chilli sauce on the side.
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