Better Than Takeout? Pork & Prawn Wontons with Homemade Crispy Chili Oil

Combining pork mince with king prawns provides that essential snappy, bouncy texture and savory depth found in the best dim sum parlors. Adding the crunch of homemade shallots and garlic into the spicy chili oil takes the whole thing to the next level. It is such a comforting dish. Sweet, salty, juicy and spicy. All in one bite.

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Ingredients (4 pers):

Wontons:
– 250g pork mince
– 150g raw king prawns (chopped)
– 2-3 cloves garlic (grated)
– 1 knob ginger (grated)
– 2 spring onions (minced)
– 2 tbsp chives (finely sliced)
– 2 tbsp Chinese cabbage (minced).
– 1 tbsp light soy sauce
– 2 tbsp Shaoxing wine
– 1 tbsp oyster sauce
– 1 tbsp sesame oil
– 1 tsp each: salt, sugar, MSG & white pepper
– 1 packet wonton wrappers.

Chili Oil:
– 500ml neutral oil
– 2 shallots & 10 garlic cloves (sliced)
– 1 thumb ginger
– 3 cloves garlic (whole)
– 2 star anise, 1 cinnamon stick, 1 tbsp coriander seeds.
– 2 tbsp gochugaru
– 1 tsp Sichuan peppercorns
– 1 tsp chili flakes
– 1 tbsp sugar
– 1 tsp salt
– 1 tsp MSG
– 1 tbsp Chinese black vinegar.

Step-by-Step:
1. The Filling: Mix protein, aromatics, veg, and seasonings. Stir vigorously in one direction for 2–3 mins until tacky. Smack the filling into the bowl for that bouncy texture.
2. The Oil: Slowly fry sliced shallots and garlic in cold oil until golden. Remove. Add whole aromatics to the oil for 10–15 mins, then strain. Pour hot oil over the spice mix. Once sizzled, stir in vinegar and the crispy shallots/garlic.
3. The Fold: Place 1 tsp filling in a wrapper, moisten edges, and fold (triangle or nurse’s cap), squeezing out air.
4. The Boil: Cook in boiling water. Once they float, boil for 2–3 more mins.
5. To Serve: Drizzle with black vinegar, crunchy chili oil, and fresh spring onions.

Cheers, TCL

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