Thursday, April 12, 2012

Wontons in szechuan spicy sauce (红油抄手)

20 wontons
1 bowl spicy sauce
1 stalk green onions (chopped) 
1 tbsp dried red chilli flakes
1 pot of boiling water


Wonton Fillings
3/4 lb ground pork
10 medium sized prawns (de-shelled, de-veined and chopped)
2 stalks green onions - chopped
2 tbsp soy sauce 
1 tbsp huatiao wine
1 tsp sesame oil
1/2 tsp sugar 
1 tsp cornstarch
salt and pepper to taste

For wrapping
1 packet of wonton wrappers
cornstarch solution
  1. Mix all the ingredients together and let it marinate for 1 hour or more. 
  2. Place one tsp of fillings onto the centre of the wonton wrapper. Lightly brush the edges of the wrapper with cornstarch solution and fold over to form a triangle. Pinch to seal.
  3. Dab a little solution on the two corners of the base of the triangle.  Fold these two ends together and pinch to seal properly.
  4. Repeat with the others and set them on a tray for use later.
Spicy Garlicky Sauce
1/2 bowl spicy chilli oil
2  tbsp soy sauce
1 1/2 tsp black vinegar
1 tbsp sesame oil
pinch of sugar
fried garlic in oil (Fry 1 tbsp minced garlic in 1 tbsp oil)
  1. Mix all the ingredients for the sauce together in a bowl and set aside. 
  2. Bring a pot of water to boil.  Add wontons into the boiling water and cook for a few minutes or until wontons float to the top of the water when it is cooked.
  3. Use a slotted ladle to remove the cooked wontons and place them onto the sauce.  Mix well.
  4. Garnish with some chopped green onions and chilli flakes and serve warm with noodles 

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