This site uses its own technical cookies and third-party cookies (technical and / or profiling) to provide a better online experience.
To learn more or opt out of all or some cookies, see the page Cookie.
By clicking on "Ok", on any element of the page or continuing navigation in any other way, you are consenting to the use of cookies.

Ok

CRISPY FRIED WONTONS

Course: Staple
Featuring: Meat Spicy

Ingredients

- 600g pork
- 20g minced ginger
- 20g minced scallions
- 75ml water
- 8g salt
- 12g, granulated sugar
- Ground white pepper to taste
- 8g dark soy sauce
- 8g Sichuan pepper oil
- 1 egg
- 40 wonton wrappers

Method

1.Make the filling. Mix together the pork, ginger, and scallions, then mix in the water until you get a smooth paste. Season with the salt, sugar, ground white pepper, dark soy, and Sichuan pepper oil. Refrigerate overnight or for at least an hour.

2.Beat the egg and set aside.
3.Wrap 12-15g of filling in each wonton wrapper, brushing with a little beat egg to seal the edges.
4.To deep fr y, heat some oil in a wok until bubbles appear when a wooden chopstick is inserted into the oil. Add the wontons, tossing to brown evenly. Remove, drain, and serve.

Pairings

"TARENI" FRAPPATO TERRE SICILIANE IGT

Grape: Frappato Bright garnet red colour with intense aroma of red berries and prunes, floral notes ...

View details