
Wonton with Spicy Sesame Oil
Serves: 3-4 | Preparation Time: 45 mins
Ingredients:
- 1 tbsp Knife Pure Sesame Oil
- 1 tbsp Knife Thai Fish Sauce
- 300g minced pork
- 100g fish paste
- 20g dried shrimps, pre-soak, toasted and chopped
- 5 pieces water chestnuts, finely chopped
- 16 pieces wonton skin
- 350g prawns, cleaned and deveined, sliced into halves
- ½ tsp salt and pepper
- Scallions for garnishing, finely chopped
Spicy Chilli Oil:
- 1 bottle Knife Spicy Sesame Oil (49ml)
- 1 tbsp Knife Thai Fish Sauce
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tsp sesame seeds
- 2 tsp sugar
- ½ tsp salt
- 2 tbsp red vinegar (to your preference)
- 2 tbsp of sesame seeds (for final garnishing)
Methods:
- In a heatproof bowl, minced garlic & ginger, sesame seeds, sugar and salt, set aside.
- In a small pot, heat up Knife Spicy Sesame Oil. When oil begins to smoke a little, pour oil into the spice mixture. Mix well.
- In the same bowl, add red vinegar and Knife Thai Fish Sauce and mix well.
- In a big mixing bowl, combine, minced meat, fish paste, dried shrimps & water chestnuts. Mix well and season with Knife Pure Sesame Oil, Knife Thai Fish Sauce, salt & pepper. Set aside.
- Take one wonton skin, scope 1-2 tsp mince mixture & place it on the wonton skin, complete with a half piece of prawn. Wrap and seal wanton. Repeat the process with the rest of the wonton skins.
- In a pot of boiling water, blanch the wontons until cooked, drain and transfer immediately to the serving bowl.
- Drizzle Spicy Sesame oil mixture over wontons, garnish with scallions, sesame seeds & chilli strands.
Recipe is developed by The Meatmen.
Any unauthorised copying, distribution and production is strictly prohibited.