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Pork and Prawn Wontons with Homemade Crispy Chili Oil

Juicy pork and prawn wontons boiled until tender then tossed in a crunchy, aromatic homemade chili oil. Restaurant-quality flavor made entirely from scratch at home.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 480 kcal

Equipment

  • 1 | Mixing bowl |
  • 1 | Sharp knife |
  • 1 | cutting board |
  • 1 | Large pot | for boiling
  • 1 | Spider or slotted spoon |
  • 1 | Medium saucepan | for oil
  • 1 | Fine mesh strainer |
  • 1 | Heatproof bowl |

Ingredients
  

  • 250 | g | pork mince |
  • 150 | g | king prawns | peeled and deveined
  • 3 | cloves | garlic | grated
  • 1 | knob | ginger | grated
  • 2 | tbsp | leek | finely minced
  • 2 | tbsp | Chinese cabbage | minced
  • 2 | | spring onions | minced
  • 2 | tbsp | chives | chopped
  • 1 | tsp | light soy sauce |
  • 2 | tbsp | Shaoxing wine |
  • 1 | tbsp | oyster sauce |
  • 1 | tbsp | sesame oil |
  • 1 | tsp | white pepper |
  • 1 | tsp | salt |
  • 1 | tsp | sugar |
  • 1 | tsp | MSG |
  • 1 | pack | wonton wrappers |
  • 1 | | shallot | finely sliced
  • 10 | cloves | garlic | sliced for frying
  • 500 | ml | neutral oil |
  • 100 | g | blanched peanuts |
  • 1 | knob | ginger | for infusion
  • 2 | | star anise |
  • 1 | | cinnamon stick |
  • 1 | tbsp | coriander seeds |
  • 2 | | bay leaves |
  • 2 | tbsp | gochugaru |
  • 1 | tsp | Sichuan peppercorn powder |
  • 1 | tsp | chili flakes |
  • 1 | tbsp | sugar | for oil
  • 1 | tsp | sea salt |
  • 1 | tsp | MSG | for oil
  • 1 | tbsp | black vinegar |
  • | | sesame seeds | for serving
  • | | spring onion | sliced for serving

Instructions
 

  • Finely chop prawns into a rough paste and combine with pork mince in a bowl.
  • Grate garlic and ginger; mince leek, cabbage, spring onions, and chives.
  • Add soy sauce, Shaoxing wine, oyster sauce, sesame oil, white pepper, salt, sugar, and MSG. Mix well.
  • Throw the mixture into the bowl several times to develop texture.
  • Place 1 tsp filling on each wonton wrapper. Wet edges, fold into a triangle, then seal the two corners together.
  • Heat oil and fry sliced shallot until golden; remove. Repeat with garlic, then peanuts. Set all crunchy bits aside.
  • Add ginger, garlic, star anise, cinnamon, coriander seeds, and bay leaves to the oil. Infuse 15 minutes, then strain.
  • Combine gochugaru, Sichuan pepper powder, chili flakes, sugar, salt, MSG, and black vinegar in a heatproof bowl. Carefully pour hot oil over and stir. Mix in the fried shallot, garlic, and peanuts.
  • Bring a pot of water to a simmer. Cook wontons 4-5 minutes until they float.
  • Serve immediately tossed with chili oil, a splash of black vinegar, sesame seeds, and sliced spring onion.

Notes

Store uncooked wontons in a single layer in the freezer for up to 1 month; cook from frozen.
Chili oil keeps in a sealed jar in the fridge for 2 weeks.
Leftover chili oil is excellent on noodles, eggs, or rice.
Squeeze excess liquid from the cabbage to prevent a watery filling.