Tatler Dining Guide - Hong Kong
Wontons with Shrimp and Chilli Coconut Oil and Herbed Yogurt
MAKES 35-40 wontons SERVES 7-8 people
Shrimp wontons, what’s your problem, and why are you so afraid of flavor? Have you ever tried to swim outside of your pool of lovely yet boring soup, with those Cantonese noodles that might as well be dental
floss, and for once, get out of your comfort zone?
FOR THE SHRIMP WONTONS
650g small to medium (around 41 to 50) shell-on, head-on tiger shrimp
130g fatty ground pork,
1 large egg white, cold and whipped until foamy
1 tsp grated ginger
1 tsp potato starch
3⁄4 tsp toasted sesame oil
1⁄2 tsp fine sea salt
1⁄4 tsp ground white pepper
35-40 Cantonese-style wonton wrappers
Flour, for the sheet pan
FOR THE SHRIMP AND CHILLI COCONUT OIL
Shrimp heads and shells, from above
8 makrut lime leaves
22g lemongrass stalk, roughly chopped 1 tbsp chopped peeled ginger 1 tbsp Korean chilli flakes
1⁄4 tsp fine sea salt
1⁄4 tsp ground paprika
1⁄8 tsp freshly ground black pepper 120ml coconut oil
120ml canola oil
1 tbsp water
FOR THE TOMATO AND ORANGE SALSA
5 anchovy fillets in olive oil, drained
140g cherry tomatoes
1⁄2 small navel orange (around 40g), segmented 1 small shallot, peeled
1 garlic clove, peeled
1 tsp finely minced ginger
1-2 pickled chillies
1 tbsp freshly squeezed lemon juice
2 tsp fish sauce
FOR SERVING
Plain yoghurt
Finely chopped chives and coriander
Freshly ground black pepper
For the full method, visit hongkongtatler.com/escapismcooking