Prawn and Scallop Wontons

Chilli oil

250ml x veg oil

25g x crushed dried chilli

5g x green Sichuan pepper

5g x brown Sichuan pepper

Method

Heat oil in a heavy based pot on a medium heat, bring oil up to 130 degrees C

Once the oil is at the correct temp pour in chilli and Sichuan pepper stir and remove

From the heat let sit until cold. Strain oil

Sichuan chilli dressing

250ml x Sichuan chilli oil

180ml Red vinegar

90g x Sugar

60ml x light soy

25ml prickly ash oil green

Method

Mix all ingredients together with a whisk and set aside.

Prawn and Scallop wonton mix

200g Prawn meat

100g Scallops meat

1ea garlic

5g Ginger

20g shallot “o”

½ bunch coriander chopped

10ml shao xing wine

20ml light soy

1 tbls sesame oil

pinch salt

Method

Dice the scallops quite chunky, not fine!! Mince the garlic and cut the shallot ‘O’ combine all ingredients in a mixing bowl.

Rolling Method

Cut the wonton skin into four squares and place 20g of the mixture in the center. Use some starch water to coat around your ball of mixture and fold over to make a rectangle and seal the edges ensuring there are no holes. Then fold the two bottom corners together with some starch water to hold.