Wanton with Chilli Oil and Sichuan Pepper

Spotted this nice, handy-size booklet by Periplus Mini Cookbooks series called Spicy Sichuan Cooking when I was doing grocery shopping the other day. On the cover of the book was a picture of yummy glossy looking wanton dressed with what-I-pressumed-to-be chilli sauce.

I adapted the recipe in the blending of the ingredients using a food processor (thank God for this miracle invention!), but I must have over processed the pork as I started with minced pork and not whole pork. The filling was really well blended. Will have to remember to add mince meat later than other ingredients.

Conclusion:

The recipe was easy to follow and the wantons were ...... plain tasting! But what really perked up the dish was the delicious spicy chilli dressing. In terms of spicy levels on the scale of 1 to 5, this dressing easily score a 4.5! Will definitely make this again for my wanton-fanatic hubby.

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Wanton with Chilli Oil and Sichuan Pepper

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500g minced pork

250g prawns, peeled and finely chopped

4 spring onions, finely chopped

1 egg

2 tbsp cornflour

2 tsp soy sauce

6 slices ginger

24 wanton wrappers

Sauce:

3 tsp red chilli oil

1 tsp sugar

1 tsp soy sauce

1/2 tsp salt

1 tsp ground Sichuan pepper

Garnishes:

2 fresh red chillies, sliced

4 sprigs fresh coriander, roughly chopped

1. Combine the sauce ingredients and blend well.

2. To make the dumplings, combine pork, prawns, spring onions, eggs, cornflour, soy sauce and ginger in a medium bowl and mix well.

3. Wrap the wantons.

4. Bring large pot of water to boil. Slip in the wantons and let boil until they start to float. Drain with slotted spoon to serving plate. Garnish.