Ingredients
Chilli Oil
2 slices Ginger
2 clove Garlic (smashed)
1 tbsp Szechuan peppercorns, pounded
½ tsp of salt
Cinnamon bark
1 tbsp water
200ml cooking oil
1 piece Star Anise
¼ Cup Chilli powder
Spicy wonton sauce
100ml warm water
½ tsp sugar
2 pieces bird’s eye chilli, reseeded and chopped
4 cloves garlic, chopped
3 tbsp light soy sauce
2 tbsp black vinegar
Wontons
150g pork, minced
80g prawns, chopped
1 tbsp light soy sauce
½ tsp salt
½ tbsp corn flour
A few dashes of white pepper
1-2 stalks spring onion, chopped
20 – 30 wonton skins
Peanut Dan Dan Noodles
2 tbsp Skippy creamy peanut butter
1 tbsp sesame oil
3 tbsp light soy sauce
2 tbsp black vinegar
1 tbsp premium dark soy sauce
2 cloves garlic, chopped
2 portions of AAA premium original shaved noodles
Some cucumber, julienned
Some preserved Szechuan vegetables, julienned
Some peanuts, roasted
Method
Chilli Oil
- In a ceramic or metal mixing bowl, combine the chilli powder, Szechuan peppercorns, salt, and water.
- Once thoroughly combined, add the cinnamon bark, star anise, ginger, and garlic.
- Heat the oil until it is smoky, then slowly pour it into the spice mixture.
- After thoroughly mixing, set aside.
Spicy wonton sauce
- Set aside after thoroughly mixing everything.
Spicy wontons
- Combine the minced pork, prawns, light soy sauce, salt, corn flour, and pepper in a mixing bowl.
- Fold in the spring onions gently before wrapping the fillings in wonton skin.
- Bring some water to a boil in a pot over medium heat, then add the number of wontons you require.
- Cook for another minute after the wontons float to the surface before removing them from the boiling water, draining well, and placing them on a serving plate.
- Drizzle the sauce and chilli oil over the wontons.
- Garnish with coriander, spring onions, and white sesame seeds, and serve.
Peanut Dan Dan Noodles
- Combine everything in a large bowl and set aside, except for the noodles
- Boil water in a pot over medium heat, then add noodles and cook until they are done to your liking.
- Once the noodles are done, remove them from the water and drain well.
- Add the noodles to the sauce, followed by some of the chilli oil, and mix well.
- Transfer to individual serving bowls and add some thinly sliced cucumber, preserved Szechuan vegetables, and roasted peanuts.
- Garnish with coriander, spring onions, and white sesame seeds, and serve.
Recipe by Spice N’ Pans Chef Roland