I have a long list of recipes that I want to share with you all on the blog. The wontons in chilli oil, was one menu almost towards the top of that list. But I had to patiently experiment over and over to get that perfect flavour (if not 100% but something very close) of my most favourite chilli wontons in the world!!
I had my first ever wontons in chilli oil at The Four Seasons in Queensway, London. Unlike many, who swear the best dish there is the duck, for me it has always been the chilli wontons and it still is today!
So here I am in Thailand, trying my best to mimic those flavours I so fondly remember and crave. Finally, I think I have a version that does suffice. With all the flavours that should be – some sweetness, some savoury, a lot of garlicky-ness and a bit of heat … I hovered the entire bowl as soon as I had the last click on the camera.
I picked the most fiery looking Chinese chilli oil bottle that I could find (I have attached the image below for those who want the exact one), at the store but this is not necessary the hottest – especially when you are used to spicy cuisine like Thai. And if your loved ones were fond of a little spice, they would totally love this dish.
For children, simply steam the wontons and serve as it is. Or add to a good broth and have yourself a bowl of wonton soup. My one year old has already developed a liking to this dish.
Enough said, let’s jump right in…
Ingredients: – (makes 24 wontons)
- 1 pack ready wonton wrappers (squared ones)
For the filling: –
- 200gms minced pork/chicken
- 200gms shrimp ( roughly chopped into small pieces)
- 1 ½ tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp sesame oil
- 2 tbsp soya sauce
- ¼ tsp black pepper
- 2 stalks spring onions
- 1-2 tbsp store brought crisp chilli oil
- 1 tsp sugar
- 1 whole egg or water
- In a mixing bowl, mix together the all ingredients listed under the filling section. Stir to incorporate the ingredients for at least 10minutes, then leave to rest for about 20minutes.
- Wet the edges of the wonton wrappers with water or beaten egg. And scoop a teaspoon of the filling towards the centre of the wonton.
- Wrap into any shape you like. I am doing the classic shape for this dish that is first fold the wonton into half, which forms a triangle. Then wet one of the two tips of the triangle and criss –cross them on top of the other. (I have put up a video of how to do this on my instagram.
- Now bring water to a boil and then slowly drop 2 or 3 wontons at a time. Once the wontons float to the top or after it has been in the pot for about 2minutes, remove and set on to a serving plate.
- Top the wontons with a good amount of chilli oil and garnish with spring onions.