Wonton Soup with Sichuan Red Oil and Black Vinegar Chilli Sauce


Australian Gourmet traveller recipe for wonton soup with Sichuan red oil and black vinegar chilli sauce.

What you will need

150 gm coarsely minced pork

100 gm uncooked prawns, peeled, cleaned, finely chopped

4 shiitake mushrooms, finely chopped

2 spring onions (white part only), finely chopped

15 gm ginger, finely grated, plus 2 tbsp julienned

1 tsp Shaoxing wine

1 tsp sesame oil

1 egg, lightly beaten

2 tsp cornflour

32 wonton wrappers

1.5 litres (6 cups) chicken stock

60 ml (¼ cup) soy sauce

1 tsp sesame oil

300 gm (1½ bunches) Chinese broccoli, trimmed

  Sichuan red oil 250 ml (1 cup) vegetable oil

10 gm Sichuan peppercorns

15 gm ginger, thinly sliced

2 dried long red chillies

1 garlic clove, bruised

1 spring onion, trimmed, split lengthways

1 star anise

1 each green and black cardamom pod, split

½ piece cassia bark

½ tbsp coriander seeds

1 tbsp dried chilli flakes

½ tbsp ground chilli, or to taste

  Black vinegar chilli sauce 2 tbsp Chinkiang vinegar

2 tbsp soy sauce

2 tsp finely grated ginger

1 tsp sesame oil

1 tsp caster sugar

1 garlic clove, finely grated


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