RecipeAppetizer
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flameAppetizerSoups & StewsWeekend project
Wontons in Chili Oil
Prep1 hour
Cook10 minutes
Serves3
Method
Steps
- In a heated sauté pan add 1½ tablespoon of sesame oil, ginger, shallots and garlic. Sauté for 2 minutes.
- Add the thick white parts of napa cabbage to the pan and cook until soft. Add chopped green napa leaves and cook for 1 minute.
- Stir in white pepper, kosher salt and cook for 1 minute. Turn off heat and stir in scallions and remaining 1 teaspoon sesame oil.
- Set vegetable mixture aside and cool. Once cool to touch, add to a mixing bowl containing raw chopped shrimp. Mix well.
- Place 1½ teaspoons of filling on wonton wrapper. Lightly water edge of top half and fold in half. Bring ends together and press down to seal.
- Place wontons on a baking sheet and cover to keep them from drying out.
- Chili Oil Sauce - for 15 wontons
- In a small bowl, big enough to hold wontons, add chili oil, garlic, soy sauce, black vinegar, sesame oil, cilantro, and scallions. Mix well, set aside.
- Bring a medium sized pot filled with water to a boil.
- Using a spider strainer, swirl water a few times. This will keep wontons from sticking to the bottom of the pot. Add a few wontons at a time, moving them from time to time to keep from sticking. Cook for 4 minutes or until they float to the top.
- Use a spider strainer to drain wontons, then toss into bowl with chili oil sauce. Mix well to combine. Serve.
Originally published at whisperofyum.com. Reproduced for personal collection.
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