THE SECRET TO CRUNCHY FRIED WONTONS REVEALED! Crispy Fried Wonton Recipe
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The best wonton I have ever had. Pork shrimp fried wonton. This is the most common filling. Make sure you get the oil temperature right. Double frying it makes it super crispy. You can serve this as a nice appetizer or side dish.
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**INGREDIENTS (30-40 wontons)
**FOR THE WONTON FILLINGS**
- 8 ounces of ground pork
- 8 ounces of peeled shrimp
- 1/3 cup of minced carrot
- 1/4 cup of spring onion
- 1/4 cup of cilantro
- 1 tbsp of corn starch
- 1 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce:
- 1 or 2 tsp of ground ginger
- 1 tsp of ground garlic
- 1 tsp of white pepper [Amazon Link:
- 1 tsp of sugar
- 1 tsp of salt or to taste
- 1 egg
**FOR THE DIPPING SAUCE**
- 1 tbsp of soy sauce
- 2 tsp of Sichuan hot chili oil
- 1 tsp of black vinegar [Zhengjiang black vinegar镇江香醋：
**OTHERS**
- cornstarch slurry (1 tbsp of water + 1 tbsp of cornstarch)
- Wonton skin
**HOW TO MAKE WONTONS**
- I am using 2 types of protein today. You can use whatever you want.
- 8 ounces of ground pork. Just put that in the blender.
- 8 ounces of peeled shrimp. Cut it into the smaller size. Dump in half of it into the blender. Save the other half for later. I just like that you can see and bite the shrimp, feel so good.
- After that we gonna add all the seasoning, 1 tbsp of corn starch, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 to 2 tsp of ground ginger, 1 tsp of ground garlic, 1 tsp of white pepper, 1 tsp of sugar, 1 tsp of salt
- Last, we gonna crack an egg. That will make the filling smooth.
- Blend that together. Transfer it into a big bowl.
- Add 1/4 cup of spring onion, 1/4 cup of cilantro and 1/3 cup of minced carrot.
- Mix them well. You can cook a small amount of the filling in the microwave and taste it see if you need to adjust. After you sure about the taste you can wrap your wonton. I make this many times so I know it is good.
- Make the slurry as a glue(1 tbsp of water + 1 tbsp of cornstarch). This will make sure you wonton is safe, they not gonna be open during cooking.
- Put some filling on the skin, don’t put too much, because wonton skin is really thin and easy to break. Then put 1 piece of shrimp on top of it. Dip some slurry on the edge, fold like a triangle. Push out the air out and pack it tight to make sure it won’t open when you deep fry it.
- Make a curve so it is easy to fold. Then you glue the end and pinch them together.
- finish all of them.
- Frying it, get the temperature right and put in your wonton one by one. Push them a little bit just to make sure they are separated.
- After few minutes, all the wontons flow to the top, and you can feel the skin is getting crispy, that is the time you take it out. Let it rest for about 5 minutes.
- We are double frying it. If you get the temperature right, it will literally just take 15 seconds to become golden brown.
- Take it out. And use a paper towel to get rid of the oil.
- Now let’s make the sauce. 1 tbsp of soy sauce, 1 tsp of Chinese black vinegar, 2 tsp of Sichuan hot chili oil. You are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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Crispy Salt and Pepper Shrimp (Learn to Make Salt and Pepper Anything)
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Salt and pepper shrimp is called 椒盐大虾 /jiāoyán/. Jiao Yan is a style of dish that the food is deep fried until crispy and then sprinkled with the Jiaoyan seasoning. The pepper in the name refers to Sichuan peppercorn. Its unique citrus aroma and the numbing effect stand out the crispiness and make this dish special.
TO MARINADE THE SHRIMP (SERVES 3)
1 lb of shrimp, peeled and deveined
1/2 tsp of salt
1.5 tsp of soy sauce
1.5 tsp of Chinese cooking wine
1/2 inch of ginger, grated
3 cloves of garlic, grated
1 tbsp of cornstarch for the marinade
1 cup of potato starch for the coating
TO MAKE THE JIJAOYAN SALT AND PEPPER SEASONING
3 tbsp of sea salt
3 tbsp of Sichuan peppercorn
1/2 tbsp of black pepper
1/2 tbsp of white pepper
1/2 tbsp of chili powder
OTHERS
2 cups of oil for deep frying
2 red chili, sliced thinly
2 green chili, sliced thinly
2 scallions, diced
4 cloves of garlic, sliced thinly
1 inch of ginger, sliced thinly
INSTRUCTIONS
Toast the salt, Sichuan peppercorn, black pepper, and white pepper into the wok over low heat for a couple of minutes. Blend the spices in a grinder until fine. Last, mix in 1/2 tbsp of red chili powder. We usually make more than we need as Jiaoyan stays good in a sealed container at room temperature for six months. You can turn any crispy food into Jiaoyan style by simply sprinkling it.
Marinade the shrimp with salt, soy sauce, Chinese cooking wine, grated ginger, garlic, and 1 tbsp of cornstarch. Mix thoroughly.
Place 1/2 cup of cornstarch at the bottom of a big container. Add the shrimp. Then cover the shrimp with the other 1/2 cup of cornstarch. Put on the lid and shake well. Rest the shrimp in the container for 10 minutes so the starch has time to bond together. The first tbsp of cornstarch in the marinade acts like glue, which will catch more starch while shaking.
During this time, dice the scallions; thinly slice the red and green chilies, garlic, and ginger.
Shake the shrimp in a sieve a few times to eliminate the excess starch. Next, fry the shrimp in 2 batches in 360 F oil for 1-2 minutes, depending on the size. Rest the shrimp on a rack for 15 minutes to drain the excess oil.
Double fry the shrimp in 400 F oil for 1-2 minutes or until crispy. Use paper towels to absorb the excess oil.
Put the pepper, garlic, and ginger in a sieve and fry them in the hot oil for 30 seconds. No need to fry the scallions.
Thoroughly mix the shrimp, chilies, garlic, ginger, and scallions. Sprinkle 2 tsp of that Jiao yan seasoning and toss well. Enjoy!
Spicy Stir Fried Octopus / Sichuan Flavor / Chinese Food Recipes / Octopus Recipes
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if you want to cook this dish, you need to prepare:
octopus
garlic sprouts
garlic
ginger
scallion
BETTER THAN TAKEOUT - Singapore Noodles Recipe
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Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
???? RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -
GANITO ANG GAWIN NINYO SA HIPON AT KETCHUP, SAKTO NGAYONG LOCKDOWN | Shrimp Ketchup Sauce
Madaling recipe ba kamo ng hipon pero the best sa sarap, eto na po yun! Try niyo na lalo na ngayong lockdown, halos lahat ng ingredients nasa kusina niyo na po maliban lang sa hipon :) #shrimpketchup #hiponrecipe #wowsarap
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INGREDIENTS:
1/2 to 3/4 kg shrimp
1 medium onion, minced
3 cloves garlic, minced
1/2 tbsp ginger
1 and 1/8 cup water
1 shrimp cube
1-2 pcs red chili
1/4 cup banana ketchup
1 tbsp oyster sauce
pinch of salt and pepper
3/4 tsp sugar
1 tbsp red bell pepper
1.5 tbsp butter
1 tsp soy sauce
add more 1 tbsp butter
spring onions (optional)
at lagyan ng pagmamahal para mas lalong sumarap :) #peace
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################GANITO ANG GAWIN NINYO SA HIPON AT KETCHUP, SAKTO NGAYONG LOCKDOWN | Shrimp Ketchup Sauce
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