Asian

Spicy scallop wontons

Name: Spicy scallop wontons
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 46
Cuisine: /asian, /chinese
Ingredients: 1 garlic clove, finely chopped; 350g scallop meat, finely chopped; 150g pork mince; 2 tbs finely chopped canned water chestnuts, drained; 2 spring onions, white part only, finely chopped; 1 tbs light soy sauce; 1 tbs Chinese rice wine (shaohsing – from Asian food shops); 46 fresh wonton wrappers (from Asian food shops and selected supermarkets); Cornflour, to dust; Toasted white sesame seeds and coriander leaves, to serve; 2 tsp Sichuan peppercorns, toasted; 1/3 cup (80ml) light soy sauce; 1/3 cup (80ml) chicken stock; 2 tbs chilli oil; 1 tbs rice wine vinegar; 3 tsp caster sugar

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by Leanne Kitchen

Cookbook author, food and travel writer

Mar 01, 2018

“Wontons and dumplings are important New Year foods as they signify both plenty and new beginnings for the coming year. Round foods like wontons are also symbolic of coins and, therefore, of money” - Leanne Kitchen.

1 garlic clove, finely chopped
350g scallop meat, finely chopped
150g pork mince
2 tbs finely chopped canned water chestnuts, drained
2 spring onions, white part only, finely chopped
1 tbs light soy sauce
1 tbs Chinese rice wine (shaohsing – from Asian food shops)
46 fresh wonton wrappers (from Asian food shops and selected supermarkets)
Cornflour, to dust
Toasted white sesame seeds and coriander leaves, to serve

Sichuan pepper dressing

2 tsp Sichuan peppercorns, toasted
1/3 cup (80ml) light soy sauce
1/3 cup (80ml) chicken stock
2 tbs chilli oil
1 tbs rice wine vinegar
3 tsp caster sugar

Method

1.

For the dressing, using a mortar and pestle, pound peppercorns until finely ground. Transfer to a bowl, stir through remaining ingredients and chill until needed.
2.

To make the wonton filling, combine garlic, scallop, pork, water chestnut, spring onion, soy and rice wine in a bowl.
3.

To make wontons, place 1 tsp filling in the centre of a wonton wrapper, then brush edges lightly with water. Fold wrapper in half to form a rectangle, making sure there are no air pockets. Press edges together to seal. Bring the corners of the long folded edge together and press firmly to seal. Set aside on a baking-paper-lined tray dusted with cornflour. Bring a large saucepan of salted water to the boil over high heat. In batches, cook wontons for 3 minutes or until they float and are cooked through.
4.

Drain well, transfer to a plate and repeat with remaining wontons. Divide wontons among warmed bowls and drizzle over dressing. Scatter with sesame seeds and coriander to serve.