Wontons With Spicy Szechuan Oil

Ingredients

• 1 pack wonton pastry wrappers
• 200 g chicken mince
• 10 x scampi
• 1 tbsp sesame oil
• 2 tbsp grated ginger
• 2 tbsp soy sauce
• 6 clove garlic
• 1 tbsp salt
• ½ tsp black pepper
• 1 l chicken broth
• 1 x spring onion
• 2 tbsp chili flakes
• 2 tbsp sesame seeds
• ½ x cinnamon stick
• 1 tsp sugar
• 1 x bay leaf
• 2 tbsp sichuan pepper (powder)

Method

1. Start by finely chop garlic and ginger, as well as the white part on the spring onions, the is where most of the flavor is. Place this in a heet resistant bowl. Mix all the ingredients for the spicy sichuan oil, adding the rest of the ingredients. Pour 2 dl of neutral oil into a saucepan and heat to approx. 180 degrees. Pour the hot oil over the spices, and let this grind before stirring well and letting it cool down.
2. Mix the filling for the wontons by mixing the chicken mincemeat in a bowl, along with finely chopped scampi, sesame oil, grated ginger, soy sauce, garlic and salt and pepper. Mix this well into a nice and sticky stuffing that you will use to fill the wontons with.
3. It is important that there is not too much filling per wonton. Top each with a teaspoon of filling. Find a big plate/board to place the wrapped wontons and a small bowl of water to to dab the edges of the wrappers with your fingers. Take a square wonton wrapper, and use your index finger to dab the edges of the wrapper with water. Place 1 teaspoons of filling in the middle of the wrapper. Wet the edges and form a triangle. Some people like to wet all four edges. I just like to wet two side by side edges. And then fold and secure the two un-wet edges to the two wet edges. Press out any air bubbles and seal the triangle, and bring the two bring corners together.
4. When you are finish wrapping all the wontons. Bring the chicken stock to a boil, carefully add the wontons and let them cook for about 6 minutes. Put them on a plate and pour the spicy sichuan oil over them. Sprinkle over some fresh spring onions and coriander.