Charles Phan's Hoi An Wontons with Spicy Tomato Sauce | Serious Eats : Recipes

Ingredients

  • Canola oil, for deep-frying
  • Cornstarch, for dusting
  • 50 square wonton wrappers (1-pound package)
  • Pinch ground black pepper
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon fish sauce
  • 1 tablespoon finely minced shallot
  • + 20 more ingredients
    • 1 tabelspoon sesame seeds, toasted and ground to a coarse powder
    • 1 tablespoon plus 1 teaspoon oyster sauce
    • 2 tablespoons finely chopped scallion, white and light green parts only
    • 2 tablespoons finely chopped fresh cilantro
    • 1/3 cup black trumpet mushrooms
    • 1 1/3 cups finely chopped fresh water chestnuts or jicama
    • 3 tablespoons shallot oil
    • 1/3 cup fried shallots
    • 4 ounces ground pork
    • 8 ounces shrimp, peeled, deveined, and finely chopped
    • Pork and Shrimp Wonton Filling
    • 1 tablespoon fish sauce
    • ¾ cups chicken stock
    • 2 pounds ripe tomatoes (such as Roma or Early Girl), cored and diced
    • 2 tablespoons rice wine
    • 4 Thai chiles, stemmed and minced
    • 2 teaspoons minced garlic
    • ¾ cup thinly sliced shallots
    • 2 tablespoons canola oil
    • Tomato Sauce

1 To make the tomato sauce: In a saucepan, heat the oil over medium heat. Add the shallots and cook, stirring occasionally, for about 3 minutes, until light golden brown. Add garlic and chiles and cook, stirring occasionally, 45 seconds more, until aromatic. Stir in the rice wine, tomatoes, and s...

View full recipe at SpringPad

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