Sichuan Red Oil Wontons
- Sichuan spicy chili oil
- Spicy black vinaigrette sauce
- 20 wonton wrappers
- cornstarch solution
- 1/2 cup oil
- 2 tablespoons dried red pepper flakes
- 2 teaspoons Sichuan peppercorns
- 1 stalk scallion, cut into 2-inch lengths
- 1 shallot, sliced
- 1/3-1/4 cup soy sauce
- 2 tablespoons regular black vinegar, Chinkiang, or balsamic (I prefer regular)
- 2-3 tablespoons Sichuan spicy chili oil (or store bought chili oil)
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2-1 teaspoon Sichuan peppercorn powder (may use less depending on your heat tolerance)
- 2 tablespoons fried garlic (or 2 clove garlic, minced)
- 1 stalk scallion, finely chopped
- a handful cilantro leaves, chopped
- 8 oz ground pork
- 2 stalks scallions, finely chopped
- 1 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 2 dash of white pepper
- Produce
- Cilantro, leaves (1 handful)
- Garlic, fried (2 tablespoons)
- Green onion (4 stalk)
- Shallot (1)
- Meat
- Ground pork (8 oz)
- Condiments
- 3-1/4 cup soy sauce (1)
- Vinaigrette sauce, Spicy black (1)
- Vinegar, regular black (2 tablespoons)
- Cooking & Baking
- Cornstarch solution (1)
- Oil (1/2 cup)
- Red pepper flakes, dried (2 tablespoons)
- Salt (1/4 teaspoon)
- Sesame oil (1 1/3 tablespoon)
- Sichuan peppercorn (2 1/2 teaspoons)
- Sichuan spicy chili oil (1)
- Sichuan spicy chili oil (2 tablespoons)
- Sugar (1 1/4 teaspoon)
- White pepper (2 dash)
- Bread & Baked Goods
- Wonton wrappers (20)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published March 5, 2012 (11 months ago).
63 people saved this recipe.
