Empty My Fridge
Din Tai Fung spicy wontons!
Ingredients
- Wonton wrapper10–12 + 50–60
- Scallion1 tbsp + 2
- Chili oil2 tbsp
- Garlic4
- Sugar3 tsp
- Chili flake · flakes½ tsp
- Black pepper · powder¼ tsp
- Five spice · powder¼ tsp
- Chicken stock · powder½ tsp
- Vegetable oil1 tbsp
- Soy sauce10 tsp
- Rice wine vinegar1 tsp
- Ground pork200 g
- Prawn · peeled200 g
- Ginger1 tbsp + ⅓
- Shaoxing wine3 ½ tbsp
- Salt½ tsp
- Sesame oil · toasted2 tbsp + ¼–½ tsp
- Chicken broth3 cups
- Bok choy
- Egg noodle · dried40–50 g
Instructions
- Put the garlic, sugar, chilli flakes, sichuan pepper powder, five spice powder and stock powder in a medium bowl.
- Heat the chilli oil and vegetable oil in a small frying pan over medium heat until hot, then pour over the garlic mixture.
- Whisk in the soy sauce, rice vinegar and hot water. The oil will stay a little separated on top. Set the sauce aside.
- Bring a large saucepan of water to the boil. Add the wontons and cook until they float: 4 minutes if freshly made, or 6 to 8 minutes if frozen.
- Lift the wontons out with a slotted spoon into a serving dish. Pour over the sauce, add an extra drizzle of chilli oil if you like, and sprinkle with green onion. Serve immediately.
Summarized from RecipeTin Eats's video. Watch it for the details.
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