SPICY SICHUAN WONTONS WITH CHILI SAUCE

Don’t be intimidated by these wontons - they may look like they have been tediously hand crafted but it just takes a few folds to make the final product. Wonton wrappers are available at most grocery stores, so half the process is already done for you. It still doesn’t hurt to have additional people helping you fold – it makes the process go more quickly. These pork and shrimp filled wontons are tossed in a spicy chili oil sauce and served topped with cilantro, green onions and crispy shallots.

Ingredients:

For the wontons:

½ pound peeled, deveined shrimp

½ pound ground pork

2 tablespoons soy sauce

1 tablespoon Shaoxing rice wine* OR Rice wine vinegar 

1 teaspoon granulated sugar

2 teaspoon freshly grated ginger

3 cloves garlic, minced

2 tablespoons chopped cilantro

1 teaspoon cornstarch

2 teaspoons fish sauce

¼ teaspoon ground white pepper

½ teaspoon kosher salt

36 (3 ½") wonton wrappers

1 egg, beaten

 

For the chili sauce:

¼ cup toasted sesame oil

1 tablespoon chili oil

¼ teaspoon red pepper flakes

 

For the crispy shallots:

Vegetable oil, as needed, for frying

2 large shallots, thinly sliced

¼ cup thinly sliced green onions, for garnish

 

Instructions:

For the wontons:

Add the shrimp to the body of a food processor fitted with the blade. Pulse until the shrimp is pureed.

In a large mixing bowl add the pork, shrimp, soy sauce, rice wine, granulated sugar, ginger, garlic, cilantro, cornstarch, fish sauce, pepper and salt. Gently mix with your hands until just combined.

Working one wrapper at a time, place 2 teaspoons of filling in the center, brush the edges with the egg, and fold the wrapper in half, forming a triangle. Next, overlap the opposite corners, brushing with egg to seal together. Repeat with the remaining wrappers until all of the pork mixture has been used.

Bring a large pot of salted water to a boil over medium heat. Working in batches, add the wontons and cook, until firm and cooked through, about 5 minutes. Remove with a slotted spoon and drain on a paper towel lined plate. Continue until all of the wontons have been cooked.

For the chili sauce:

In a small bowl whisk together the sesame oil, chili oil and red pepper flakes. Set aside until ready to serve.

For the crispy shallots:

Fill a large pot with enough oil to reach 2-inches up the side of the pan. Add the sliced shallots to the cold oil and heat the pot over medium heat. Cook, stirring occasionally, until the shallots are golden brown and crispy, about 15 minutes. Remove to a paper towel lined plate to drain. The shallots can be made up to a day ahead of time.

To serve:

Spoon chili sauce in the bottom of a serving bowl. Add the wontons on top and top with green onions and crispy shallots. Serve immediately.

Makes about 36 to 40 wontons (enough for 4 as an entrée; 8 as an appetizer).