Shrimp and pork fried wontons with a dipping sauce
Souped Up Recipes · ♥ 14.1K likes · 412.1K views · 9 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 8 oz ground pork
- 8 oz peeled shrimp
Put 8 oz ground pork and half of 8 oz of cut peeled shrimp into the blender, keeping the other half of the shrimp back.
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1–2 tsp ground ginger
- 1 tsp ground garlic
- 1 tsp white pepper
- 1 tsp sugar
- 1 tsp salt
- 1 whole egg
Add the cornstarch, soy sauce, oyster sauce, ground ginger, ground garlic, white pepper, sugar, salt and one egg and blend to a sticky, smooth paste.
- ¼ cup spring onion
Transfer to a big bowl and mix in the spring onion, cilantro and minced carrot.
- ¼ cup cilantro
- ⅓ cup finely minced carrot
Cook a small amount of the filling in the microwave and taste it to adjust the seasoning.
Put a little more than a teaspoon of filling on a floured wonton skin and set a piece of reserved shrimp on top.
Brush slurry on the edge, fold to a triangle, push the air out and pack it tight, curve it and pinch the two ends together.
To keep some, space them out, cover and freeze; cook from frozen without defrosting.
Freezing for later
- oil
Test the oil with a scrap of skin: it should sink and then float up with plenty of bubbles.
Add the wontons one at a time and push them apart; fry a few minutes until they float and the skin feels crispy, then lift them out.
Rest about five minutes, then fry a second time; at the right temperature it takes about 15 seconds to go golden brown.
- 1 tbsp soy sauce
- 1 tsp Chinese black vinegar
- 2 tsp Sichuan hot chili oil
Drain on paper towel; mix the soy sauce, Chinese black vinegar and Sichuan hot chili oil for the dipping sauce.