Empty My Fridge
Din Tai Fung spicy wontons!
Zutaten
- Wonton wrapper10–12 + 50–60
- Scallion1 EL + 2
- Chili oil2 EL
- Garlic4
- Sugar3 TL
- Chili flake · flakes½ TL
- Black pepper · powder¼ TL
- Five spice · powder¼ TL
- Chicken stock · powder½ TL
- Vegetable oil1 EL
- Soy sauce10 TL
- Rice wine vinegar1 TL
- Ground pork200 g
- Prawn · peeled200 g
- Ginger1 EL + ⅓
- Shaoxing-Wein3 ½ EL
- Salt½ TL
- Sesame oil · toasted2 EL + ¼–½ TL
- Chicken broth3 Tassen
- Bok choy
- Egg noodle · dried40–50 g
Zubereitung
- 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.
Zusammengefasst aus dem Video von RecipeTin Eats. Schau es dir für die Details an.
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