Hoi an Wontons with Spicy Tomato Sauce
- Tomato Sauce
- 2 tablespoons canola oil
- 3/4 cup thinly sliced shallots
- 2 teaspoons minced garlic
- 4 Thai chiles, stemmed and minced
- 2 tablespoons rice wine
- 2 pounds ripe tomatoes (such as Roma or Early Girl), cored and diced
- 3/4 cups chicken stock
- 1 tablespoon fish sauce
- Pork and Shrimp Wonton Filling
- 8 ounces shrimp, peeled, deveined, and finely chopped
- 4 ounces ground pork
- 1/3 cup fried shallots
- 3 tablespoons shallot oil
- 1 1/3 cups finely chopped fresh water chestnuts or jicama
- 1/3 cup black trumpet mushrooms
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped scallion, white and light green parts only
- 1 tablespoon plus 1 teaspoon oyster sauce
- 1 tabelspoon sesame seeds, toasted and ground to a coarse powder
- 1 tablespoon finely minced shallot
- 1 tablespoon fish sauce
- 2 teaspoons toasted sesame oil
- Pinch ground black pepper
- 50 square wonton wrappers (1-pound package)
- Cornstarch, for dusting
- Canola oil, for deep-frying
- Produce
- Cilantro, fresh (2 tablespoons)
- Garlic (2 teaspoons)
- Scallion (2 tablespoons)
- Shallot (13/16 cup)
- Shallots, fried (1/3 cup)
- Thai chiles (4)
- Tomatoes, ripe (2 pounds)
- Trumpet mushrooms, black (1/3 cup)
- Water chestnuts or jicama, fresh (1 1/3 cups)
- Seafood
- Pork and shrimp wonton filling (1)
- Shrimp (8 ounces)
- Meat
- Ground pork (4 ounces)
- Canned Goods
- Chicken stock (3/4 cups)
- Condiments
- Fish sauce (2 tablespoon)
- Oyster sauce (1 1/3 tablespoon)
- Tomato sauce (1)
- Cooking & Baking
- Black pepper, ground (1 Pinch)
- Canola oil (2 tablespoons)
- Canola oil (1)
- Cornstarch (1)
- Sesame oil, toasted (2 teaspoons)
- Shallot oil (3 tablespoons)
- Tabelspoon sesame seeds (1)
- Bread & Baked Goods
- Square wonton wrappers (50)
- Beer, Wine & Liquor
- Rice wine (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 28, 2013 (3 weeks ago).
18 people saved this recipe.
