Charles Phan's Hoi An Wontons with Spicy Tomato Sauce

from seriouseats

Ingredients

  • 2 tablespoons canola oil
  • 3/4 cup thinly sliced shallots
  • 2 teaspoons minced garlic
  • 4 Thai chiles, stemmed and minced
  • 2 tablespoons rice wine
  • 2 pounds ripe tomatoes (such as Roma or Early Girl), cored and diced
  • 3/4 cups chicken stock
  • 1 tablespoon fish sauce
  • 8 ounces shrimp, peeled, deveined, and finely chopped
  • 4 ounces ground pork
  • 1/3 cup
  • 3 tablespoons
  • 1 1/3 cups finely chopped fresh water chestnuts or jicama
  • 1/3 cup black trumpet mushrooms
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped scallion, white and light green parts only
  • 1 tablespoon plus 1 teaspoon oyster sauce
  • 1 tabelspoon sesame seeds, toasted and ground to a coarse powder
  • 1 tablespoon finely minced shallot
  • 1 tablespoon fish sauce
  • 2 teaspoons toasted sesame oil
  • Pinch ground black pepper
  • 50 square wonton wrappers (1-pound package)
  • Cornstarch, for dusting
  • Canola oil, for deep-frying

1 serving (100 grams)

~ servings