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This is wonton in hot chilli oil and Din Tai Fung makes the best!
This recipe is a variation of the perenial favourite of wonton in hot chilli oil.
This recipe is a variation of the perenial favourite of wonton in hot chilli oil.
Both use the same basic sauce and ingredients, see below for more details.
Just substitue the meat used in regular wonton with Matzah Ball mix.
Both use the same basic sauce and ingredients, see below for more details.
Just substitue the meat used in regular wonton with Matzah Ball mix.
Lou Gan Ma Fried Chilli Oil
Lou Gan Ma Fried Chilli Oil
Ingredients for my Szechuan Sauce
Ingredients for my Szechuan Sauce
One teaspoon each of sesame oil and soya sauce.
For Chilli Oil, a good choice would be Lou Gan Ma chilli oil which you can buy from Amazon or any Chinese supermarket in your area.
Add two tablespoon of dark Chinese vinegar or balsamic vinegar. This is what makes this a secret sauce.
Add a handfull of chopped green onions and finely cute ginger slivers.
Brown sugar - 1 teaspoon
Make sauce using the above proportions.
Make sauce using the above proportions.
Mix the matzah ball mix with eggs as per usual. Then instead of meat use the matzah ball mix as a filler and wrap it with wonton wrap. You may also add choped shrimp to make it into a Szechuan Seafood Matzah Ball!
Mix the matzah ball mix with eggs as per usual. Then instead of meat use the matzah ball mix as a filler and wrap it with wonton wrap. You may also add choped shrimp to make it into a Szechuan Seafood Matzah Ball!
Boiled in water for 7 minutes until cooked after draining dry add my above Szechuan Sauce. Sprinkle with green onions and baked sesame seeds on top
Boiled in water for 7 minutes until cooked after draining dry add my above Szechuan Sauce. Sprinkle with green onions and baked sesame seeds on top
Here's the amazing and delicious Szechuan Matzah Ball.
Here's the amazing and delicious Szechuan Matzah Ball.
Enjoy!
Enjoy!
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