Shiitake Chicken & Shrimp Wonton in Spicy Sauce 紅油抄手
Do you like wonton soup ? Have you ever tried Wonton with spicy sauce from Din Tai Fung ? Here is a simple recipe for delicious Shrimp chicken Wonton with Shiitake mushrooms in spicy sauce. Full recipes below :
Servings 4 People
Equipment
- 1 pack of Wonton skin
Ingredients
Wonton Filling
- 10 oz Chicken Breast Ground chicken
- 10 oz Shrimp deshell and chopped 9 pcs
- 3 Pcs Shiitake Mushrooms Rehydrated if was dried
- 1 Stalk Green Onion Chopped
- 2 Tbsp Soy Sauce
- 1 Tsp Sesame Oil
- 1 Tbsp Sake
- 1 Tbsp Potato Starch Corn Starch
- 1 tsp Grated Ginger
Spicy Dipping Sauce
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Rice Vinegar optional
- 1 Tbsp Oyster Sauce
- 1 Tsp Sugar
- 1 Tsp White Pepper
- 1/2 Tsp Minced Garlic
- 1 Tbsp Chili Oil Final step (after place wonton)
- 1 Stalk Green Onion for garnish
Instructions
- Mix all the filling ingredients and set aside for 5 minutes
- Making the dipping Sauce and prepare boiling water
- Wrap wonton with wonton skin, dap water on 4 edges and put the filling in the center. Fold as triangle, press firm on the edges. Dap water on two corners and connect them.
- Place desire amount of wonton in hot boiling water, cook until all the wontons float up to the surface
- Strain the wontons in the dipping sauce bowl, and put the chili oil and green onion on top
- Enjoy ~
Notes
**To preserve the wontons**
Line the wontons with space in between on a baking sheet, and flash freeze them for one hour. Remove them from the freezer, place them in a freeze safe storage bag. It can keep up to 2-3 weeks. ( I like it fresh, so I won't keep it for too long, even in the freezer)
Line the wontons with space in between on a baking sheet, and flash freeze them for one hour. Remove them from the freezer, place them in a freeze safe storage bag. It can keep up to 2-3 weeks. ( I like it fresh, so I won't keep it for too long, even in the freezer)