Pork and Prawn Wontons in Homemade Sichuan Chilli Oil

200g pork mince (fatty preferred)
100g raw prawns, roughly chopped
2 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
2 spring onions (white part), finely chopped
Wonton wrappers (shop-bought or homemade)

The Filling Seasoning

1 tablespoon light soy sauce
Pinch salt
Pinch sugar
Pinch white pepper
1 teaspoon sesame oil

The Chilli Oil

Vegetable oil
2–3 tablespoons chilli flakes
1 teaspoon Sichuan peppercorns (crushed)
2 garlic cloves
1 thumb ginger, sliced
Spring onion whites
1 teaspoon sesame seeds
Pinch salt
Pinch sugar

The Sauce

1 tablespoon light soy sauce
1 tablespoon Chinese black vinegar
½ teaspoon dark soy sauce

1 teaspoon sesame oil
1 teaspoon sugar
2–3 tablespoons chilli oil
Sesame seeds
Spring onions and coriander

PREPARATION

1. Place garlic, ginger and spring onion whites into oil and heat gently to infuse for 10–15 minutes, then strain and heat the oil until very hot.
2. Pour the hot oil over chilli flakes, Sichuan peppercorns, sesame seeds, salt and sugar to create the chilli oil.
3. Mix pork mince, chopped prawns, garlic, ginger and spring onions with soy sauce, salt, sugar, white pepper and sesame oil.
4. Add a few spoonfuls of flavoured water (optional) to loosen the filling and make it juicy.
5. Place a teaspoon of filling in the centre of each wonton wrapper.
6. Fold into a triangle, then bring the corners together and pinch to seal.

COOKING

1. Bring a pot of water to the boil.
2. Cook the wontons for 4–5 minutes until they float and are cooked through.
3. In a serving bowl, mix light soy sauce, black vinegar, dark soy sauce, sesame oil and sugar.
4. Add chilli oil to the sauce, adjusting to taste.
5. Drain the wontons and place them into the sauce.
6. Garnish with spring onions, coriander and extra chilli oil before serving.

School of Wok Tips

• Infusing oil slowly builds deeper flavour for the chilli oil.
• Adding liquid to the filling keeps wontons juicy.
• Do not overfill or the wontons may burst during cooking.
• Balance the sauce—Sichuan dishes rely on harmony between heat, sourness and savoury notes.

FAQs

What does “Hong You Chao Shou” mean?
It translates to “wontons in red oil,” referring to the chilli oil-based sauce.

Are these very spicy?
They are aromatic rather than overwhelmingly spicy, but you can adjust chilli oil to taste.

Can I use shop-bought wrappers?
Yes, ready-made wonton wrappers work perfectly and save time.