Spicy sour wonton
Dim sum features a good number of prawn and seafood snacks. Another variant of prawn dumplings, this version has a spicy kick that adds fl avour to wonton that is boiled instead of deep-fried.
Makes about 30 pieces
– White square wonton skin 30 sheets
Spicy sour sauce
– Cooking oil 50 ml (12/3 fl oz)
– Chilli oil 35 ml (11/5 fl oz)
– Minced garlic 35 g (11/4 oz)
– Minced shallots 35 g (11/4 oz)
– Sugar 100 g (31/2 oz)
– Chicken powder 12 g (1/3 oz)
– Salt 6 g (1/5 oz)
– White vinegar 110 ml (32/3 fl oz)
– Spicy broad bean paste 150 ml (5 fl oz)
– Seafood (hoisin) sauce 150 ml (5 fl oz)
– Prawns (shrimp) 100 g (31/2 oz)
– Potato starch 2 g (1/15 oz)
– Salt 1 g (1/30 oz)
– Chicken powder 1 g (1/30 oz)
– Sugar 3 g (1/10 oz)
– Ground white pepper a dash
– Sesame oil a dash
– Cooking oil a dash
Prepare spicy sour sauce. Heat cooking oil in a wok. Add chilli oil, garlic and shallots. Fry until fragrant.
Add the rest of the spicy sour sauce ingredients and bring to a boil.Remove from heat and keep warm.
Mix filling ingredients together in a bowl.
Lay a sheet of wonton skin on a clean flat surface such that the pointed tip is facing you. Spoon fi lling at the centre of the wonton skin. Wrap the bottom tip over the filling and roll it up halfway.
Fold one of the side flaps over the fi lling, pressing gently to secure the fold.
Cook wonton in boiling water until they float and the prawns look pink underneath the wonton skin.
Drain off water and dish out.
Pour spicy sour sauce over the wonton.
Garnish as desired and serve immediately.
Food: Spicy sour wonton