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Fried Wonton Sichuan Sauce
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1/3 lb. med. Shrimp (shelled and deveined)
2 oz. lean pork
2 green onions (chopped)
1/2 tsp. salt
1/4 tsp. sesame oil
dash of pepper
1 Tbls. soy sauce
20 Wonton skins
1/3 cup ketchup
1/4 cup hoisin sauce
1 Tbls. chili paste
1 egg yolk (beaten)
2 1/2 cups cooking oil
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1. In a blender, combine shrimp, pork, green onion, salt, sesame oil, pepper, and soy sauce and blend well. In a bowl, combine and mix ketchup, hoisin sauce, and chili paste.
2. Place 1/2 teaspoon of blended mixture in the center of wonton skin. Fold on corner of wonton skin over the filling to opposite corner, forming a triangle. Wet the other two corners with egg yolk and bring them together below filling. Lightly squeeze the corners together so they stick. Repeat with the remaining wonton skins.
3. In a pan, bring 2 1/2 cups of cooking oil hot. Reduce heat to medium and add wontons. Deep fry for 2 minutes; drain and immediately rinse wontons in cold water.
4. In a wok or skillet, bring 2 tsp. cooking oil to hot. Add ketchup mixture and heat to boiling. Add wontons and cooking on medium heat for 3-4 minutes. Remove and serve.
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Preparation Time: |
Serves: 20 |
| Recipe Origin: China |
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Submitted by: |
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Baovan Truong
Washington
United States |
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