Empty My Fridge
Din Tai Fung spicy wontons!
Ingredientes
- Massa para wonton10–12 + 50–60
- Scallion1 colher de sopa + 2
- Chili oil2 colheres de sopa
- Garlic4
- Sugar3 colheres de chá
- Chili flake · flakes½ colher de chá
- Black pepper · powder¼ colher de chá
- Five spice · powder¼ colher de chá
- Chicken stock · powder½ colher de chá
- Vegetable oil1 colher de sopa
- Molho shoyu10 colheres de chá
- Rice wine vinegar1 colher de chá
- Ground pork200 g
- Prawn · peeled200 g
- Ginger1 colher de sopa + ⅓
- Vinho de Shaoxing3 ½ colheres de sopa
- Salt½ colher de chá
- Sesame oil · toasted2 colheres de sopa + ¼–½ colher de chá
- Chicken broth3 xícaras
- Bok choy
- Egg noodle · dried40–50 g
Modo de preparo
- 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.
Resumido do vídeo de RecipeTin Eats. Assista para ver os detalhes.
Mais receitas com
AlhoGengibreCebolinhaCamarãoCarne suína moídaCamarão-rosaAcelga chinesaMassa para wonton
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.