Name: Wontons in Crispy Chili Oil
Cook time: 1 h
Total time: 1 h
Yield: Makes 4 servings (40 to 48 wontons)
Cuisine: Chinese
Ingredients: 5 ounces (150 g) raw shrimp or prawns, peeled and deveined; 1 tablespoon sesame oil; 1 teaspoon salt; ¾ cup plus 2 tablespoons (200 ml) finely chopped green onions; 1 tablespoon oyster sauce; 3 tablespoons Crispy Chili Oil; 1½ teaspoons freshly ground white pepper, divided; 4 tablespoons cornstarch, divided; 1 (7-ounce/200 g) package wonton wrappers; 1 teaspoon granulated sugar; 1⅔ cups (400 ml) bean sprouts; ⅓ cup plus 1 tablespoon (100 ml) finely chopped green onions; 2 tablespoons Crispy Shallot Oil; ⅓ cup plus 1 tablespoon (100 ml) finely chopped cilantro; 1 tablespoon Chinkiang vinegar (black rice vinegar); 2 teaspoons toasted sesame oil; 10 ounces (300 g) ground pork; 2 tablespoons light soy sauce

Preparation info

Makes
4
servings (40 to 48 wontons)

Difficulty
Easy
Ready in
1 hr

Appears in

Slurp

By Dennis Yen

Published 2024

About

There’s nothing quite like silky, well-filled wontons. The word wonton means “swallowing clouds” in Cantonese, and instantly one can imagine their delightful taste. Dip them in a savory sauce, and I promise, you won’t just be swallowing clouds—you’ll be floating among them. When cooking wontons, it’s essential they have enough room to move around in the pot. It’s better to cook them in batches than to boil everything at once.