Pork and Prawn Wontons with Szechuan Chilli Oil, Crispy Silken Tofu, Green Onion Pancake and Snake Beans
This ensemble of favourites combines Pancakes, Wontons, Chilli and Snake Beans to serve up the perfect Asian dish
Recipe by: Brendan Pang - Contestant
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- Signature Dish
- Brendan Pang - Contestant
- Bay Leaf
- Caster Sugar
- Chilli Flakes
- Oyster Sauce
- Peanut Oil
- Plain Flour
- Pork Belly
- Sesame Oil
- Snake Beans
- Spring Onion
- White Pepper
- Place a large saucepan of water over high heat and bring to the boil.
- For the Szechuan Chilli Oil, place peanut oil, cinnamon, star anise, bay leaves, and Szechuan peppercorns in a small saucepan over low heat and cook until the oil becomes fragrant, about 10 minutes. Increase heat to high and cook for a further 2 minutes then remove from the heat.
- Place crushed chilli flakes and salt into a medium heatproof bowl. Carefully strain the oil through a fine sieve into the bowl with chilli and salt, stir well and set aside to infuse until needed.
- For the Chinese Black Vinegar Dressing, combine all ingredients in a small bowl and stir until the sugar has dissolved. Set aside until needed.
- For the Fried Shallots, heat oil in a small saucepan over low heat. Add shallots and cook gently, stirring occasionally, until the shallots become brown, about 8-10 minutes. Strain through a fine sieve and drain the shallots well on paper towel. Sprinkle lightly with salt and set aside until needed.
- For Spring Onion Garnish, placed julienned spring onion in small bowl with iced water. Set aside until the spring onion has curled, about 5 minutes, remove and drain well on paper towel, then set aside until needed.
- For the Green Onion Pancake, combine flour and salt in a large bowl. Create a well in the centre and slowly pour in warm water whilst mixing with a fork. Turn dough onto a lightly floured surface and knead until elastic. Transfer dough back to bowl, cover with plastic wrap and rest for 20 minutes.
- Divide dough into 4 equal pieces, brush with oil and roll between two sheets of baking paper into a 20cm disk. Brush each disc with a little oil, sprinkle with salt and spring onions and roll up. Twist rolled up dough into a spiral, flatten gently, and re-roll into a disk. Heat 1 tablespoon of oil in a medium frying pan over medium-low heat, and cook pancake, turning frequently until each side is golden and crisp. Repeat with remaining discs then cut each pancake into wedges and set aside.
- For the Wonton Wrappers, combine flour and salt in a large bowl. Create a well in the centre and slowly pour in egg and water whilst mixing with a fork. Bring together in a soft dough and add a little more water if required. Turn dough onto a lightly floured work surface and knead until elastic, about 5 minutes. Return dough to bowl and cover with a clean damp tea towel and set aside for 10 minutes.
- Cut dough into four equal pieces. Dust a clean work surface with cornflour and roll each piece out very thinly and trim each into 28cm x 28cm squares. Cut each square into nine 9cm x 9cm squares.
- For the Pork and Prawn Filling, place chopped pork belly in a food processor and blitz until minced, being careful not to over process. Transfer minced pork belly to a medium sized bowl, add remaining ingredients and mix well until fully combined.
- To assemble the Pork and Prawn Wontons, divide mixture between wonton dough, 2 teaspoons of mixture into the middle of each square. Brush the edges of the square with water and fold in half to make a rectangular shape. Fold the side inward so they overlap, wet the portion where the sides meet and press to seal. Place onto a lined baking tray and repeat with remaining wontons.
- Cook wontons in boiling water until cooked through, about 4 minutes. Remove from water using a slotted spoon and place into a deep baking dish. Cover to keep warm.
- For the Crispy Silken Tofu, gently pat dry tofu with paper towel and cut into 6 equal pieces. In a medium bowl, combine cornflour, black and white pepper, and salt. Heat peanut oil in a wok over high heat until surface begins to shimmer. Lightly coat tofu pieces in cornflour mix and using a spatula, carefully lower into hot oil. Deep fry tofu for about 4 minutes or until lightly browned and crisp. Remove with a slotted spoon, drain well on paper towel and set aside.
- For the Snake Beans, heat the oil in a wok, over high heat until it starts to shimmer. Add the beans and stir-fry until beans start to blister, about 2-3 minutes. Add the garlic, and stir fry until fragrant, about 2 minutes. Add the organic tamari, caster sugar and sesame oil, and stir-fry for another 30 seconds. Remove from the heat and transfer to a medium bowl then set aside.
- To serve, place wontons onto a large serving plate, drizzle with Chinese Black Vinegar Dressing and Szechuan Chilli Oil, to taste, and garnish with curled spring onion. Arrange Green Onion Pancake pieces on another serving plate, so that they overlap. On a separate serving plate, place Crispy Silken Tofu, drizzle base with Szechuan Chilli Oil and top with fried shallots. Place Snake Beans on another serving plate and top with Fried Shallots.