Ingredients for 30 pieces (4 to 6 people)
Wonton stuffing
- 400 g of peeled raw shrimp,
- 200 g of lotus root,
- 40 g of spring onions,
- 10 g of ginger,
- freshly ground pepper,
- 25 ml of soy sauce,
- 25 ml of Shaoxing wine,
- 5 ml of sesame oil.
Cut the shrimp into small cubes and the lotus roots into brunoise. Chop the spring onions, grate the ginger. Mix the solid ingredients by hand in a salad bowl, then add the liquid ingredients and mix, always in the same direction.
Chili oil
- 500 ml of neutral vegetable oil (grapeseed, peanut, etc.),
- 5 star anise,
- 2 bay leaves,
- 1 small cinnamon stick,
- 3 tbsp. to s. Sichuan pepper,
- 100 g of Szechuan pepper flakes,
- 3 tbsp. to s. white sesame seeds,
- 1 C. to c. salt.
In a saucepan, over medium heat, heat the oil with the star anise, bay leaf, cinnamon and Sichuan pepper. Bring to a low boil then reduce the heat and simmer for 30 minutes. Place the chilli flakes and sesame seeds in a bowl, pour the hot oil over them (filtering out the spices). The oil should be at 110°C-120°C, chilli and sesame should roast lightly without burning. Stir while the oil is hot. Add the salt when the oil has cooled. Set aside (chili oil can be kept for several weeks in the refrigerator).
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Wontons
- 1 pack of 30 wonton wrappers (fresh section in Chinese store),
- fresh herbs,
- Sesame seeds.
Place 1 spoonful of stuffing (approximately 25 g) on each square of dough. Lightly moisten the edge of the dough and fold it to obtain a triangle, then round the triangle and seal the two opposite ends. You can also bring the edges of the leaf with both hands towards the center and pinching in the middle to form a pocket. Bring a large volume of water to the boil, cook the ravioli for 2 minutes in batches of seven. Collect them using a slotted spoon, place them in a bowl, add 2 tbsp. to s. chili oil on top. Sprinkle with fresh spring onions and chopped parsley, white and black sesame. Enjoy immediately.
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