WONTON MORE

Diora Fong Chan and Kei Lum Chan share their favourite recipes for the Spring Festival feast on 28 January

Fish in chilli sauce Serves 4

3 dried black mushrooms 1 dried black fungus 800g carp, cleaned and rinsed 1tsp salt, plus extra to taste 1tbsp corn flour 1 litre vegetable oil 2 garlic cloves, chopped 2tsp grated ginger

150g minced pork 1tbsp rice wine 10 pickled red chillies 2tbsp pixian chilli bean paste, chopped 1tbsp light soy sauce 2tsp granulated sugar ½-1tbsp black or balsamic vinegar ½tsp ground white pepper, plus extra to taste 4 spring onions, chopped 1 red chilli, sliced, to garnish (optional) 1tsp sesame oil

Put the mushrooms and black fungus in two separate bowls and soak in cold water for at least 20 minutes, or until softened. Remove the mushrooms, squeeze dry, and discard the stems. Dice, then set aside. Tear the black fungus into small pieces. Meanwhile, use a sharp knife to make 5-6 slashes on each side of the fish. Pat the fish dry using paper towels and sprinkle with the salt. Marinate for 10 minutes. Lightly dredge both sides of the fish with corn flour.

Heat the 4¼ cups (1 litre) oil in a wok or large frying pan to 180C, or until a cube of bread browns in 30 seconds. Add the fish and deep-fry for 4-5 minutes until golden brown and crispy. Use a slotted spoon to carefully remove the fish from the oil and drain on paper towels. Add the garlic and ginger to the remaining oil in the wok, add pork, and stir-fry over medium heat for 1 minute until fragrant. Sprinkle in the wine, then stir in the pickled chillies, chilli bean paste, mushrooms, fungus, soy sauce and sugar. Add 1½ cups (350ml) boiling water and bring to a boil. Add the fish, reduce to medium heat, cover, and simmer for about 5 minutes until cooked through. Flip over and cook for another 5 minutes until cooked through. Transfer the fish to a serving plate.

Bring the sauce in the wok to a boil. Simmer over medium heat, uncovered, for 2-3 minutes until the sauce has reduced. Finally, stir in the vinegar, white pepper, spring onions, and sesame oil. Pour the sauce over the fish, garnish with spring onions and red chilli, if using.

Serves 4

50g minced pork 50g barbecue pork 1tsp light so sauce ½tsp corn flour ½tsp granulated sugar 1tsp sesame oil 8 wonton wrappers 50ml vegetable oil salt

For the sweet and sour sauce:

75g brown sugar 5tbsp red vinegar 3 tomatoes 150g precooked chitterlings (pig’s intestines), cut into thin strips

To make the sauce, combine the sugar and vinegar in a small bowl, mix well, and set aside. Score the base of the tomatoes. Bring a small saucepan of water to a boil, add the tomatoes, and heat for 1-2 minutes. Immediately transfer to a bowl of ice water. When the tomatoes are cool enough to handle, peel away the skin. Cut into chunks and set aside.

For the filling, combine both porks, soy sauce, corn flour, sugar, and sesame oil in a bowl. Fill a small bowl with cold water. Take a wonton wrapper and lay it on a cutting board. Put ½ tablespoon of the pork filling

in the centre of the wrapper. Lift the edges of the wrapper and twist to form a parcel. Dab a little water on the ends and press tightly to seal. Repeat with the remaining wrappers and filling.

Heat the vegetable oil in a wok or deep saucepan to 180C, or until a cube of bread browns in 30 seconds. Gently lower the wonton, in batches, and deep-fry for 1-2 minutes until golden. Use a slotted spoon to carefully remove the wonton from the hot oil and drain them on paper towels. Pour out most of the oil, leaving about 1 teaspoon in the wok. Add the pig’s intestines and tomatoes and stir-fry over medium heat for 2 minutes. Stir in the brown sugar and vinegar, and cook until the sugar has dissolved. Strain, if desired.

Serve the wonton with the sweet and sour sauce.

Note: The wonton can be frozen for up to a month. Spread out the uncooked wonton on a plate, freeze until firm, and then transfer them to a freezer bag. When ready to serve, place the frozen wonton into a saucepan of cold water and bring to a boil over medium-high heat. When the dumplings float to the surface, add ¼ cup (60 ml) cold water and return to a boil.