ABSORB WATER RECIPES

Steps:

• Put the porridge oats in a bowl and cover with tap water until the oats are submerged. Cover the bowl (a shower cap or teatowel work well) and leave for 4 hrs or overnight, somewhere cool, but not in the fridge.
• Sieve the mixture, discarding the water, and rinse under the tap for a few seconds.
• Tip the oats into a liquidiser, or food processor. Cover with 750ml cold water and ½ tsp fine sea salt. Blend for 2-4 mins until completely smooth, and there are no oats visible. The finer you make the mixture, the creamier the milk will be.
• Line a sieve with a clean piece of muslin, or a cloth with a mesh – it needs to have small holes, so a j-cloth or teatowel might not work. (You could also try a fine strainer or meshed coffee filter.)
• Put the lined sieve over a bowl or jug, and pour in the oat milk. Leave to strain for 1 hr. Every once in a while, use a spoon to scrape the bottom of the cloth to disperse some of the sediment, this will help speed up the straining.
• When most of the liquid is in the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk. Discard leftover oat pulp (or make a body scrub by adding used coffee grounds).
• If you want thinner consistency, add 50ml cold water to the mix, before pouring into a bottle or container. See our troubleshooting tips below. Will keep for 2-3 days in the fridge. Shake well before use.

Steps:

• We'll chop our green onion into small pieces. Most (or all of it) will go into the filling, but we can optionally save some for garnish later.
• We'll start by cutting our pork shoulder into slices, then into strips, and then into small bits. We don't want to mince them excessively into fine bits like our fish ball recipe - we want a bit of chewiness to it.
• Assuming the shrimp you bought was peeled + deveined, we'll chop our shrimp into roughly fingernail-sized bits.
• Before we marinate the pork, we'll want to squeeze as much water out of it as we can. Press the pork firmly against the colander repeatedly.
• Add the shrimp and green onions to the bowl but DON'T MIX them together yet. We'll cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to let the meat absorb the marinade. If you start folding immediately, then the wrappers will be too wet.
• Wet a spoon with some water, and proceed to mix the pork, green onions, and shrimp together for about 30-60 seconds until everything is evenly mixed.
• I should preface by saying there are A LOT of different methods of folding wontons out there. In our video, my dad explains two easy methods to try.
• For the second method, all we need is a spoon. After putting about a teaspoon of filling in the center of the wrapper, we'll press our thumb and index fingers into a hole and drape the wrapper over the center of hole.
• After folding, you can cook them immediately and skip this part.
• Next, we'll bring a pot of water to a boil to start cooking our wontons.
• We'll transfer the wontons out of the pot to stop them from cooking. Call your loved ones over! It's time to eat :)