Shanghai Style Wonton w/ Spicy Peanut Tahini Sauce
Happy International Women’s Day! Who’s in the mood for wontons on this special day? I know I am especially when they are eaten w/ spicy peanut tahini sauce. Normally, I’d eat the wontons submerged in soup in this cold weather. But I wanted some nice spicy sauce to go w/ it & I was not disappointed.
Have you had Shanghai style wontons w/ this sauce?
🔹SPICY PEANUT TAHINI SAUCE
Peanut butter (2 tbsp); tahini (2 tbsp); @sanjtamari organic tamari (2 tbsp); rice wine vinegar (2 tbsp); maple syrup (1½ tbsp); @huyfongfoods sriracha (1½ tbsp); water (5 tbsp); grapeseed oil (½ tbsp); cooking wine (2 tsp); sesame oil (1 tsp); finely minced garlic (1 tsp); grated fresh ginger (1 tsp); sea salt (½ tsp) ▫️Whisk until well combined 🔹WONTONS
🔸Shanghai Style Wonton wrapper (15 pieces) 🔸Seasoning:
Organic tamari (½ tbsp); vegetarian oyster sauce (½ tbsp); sesame oil (1½ tsp); grapeseed oil (1½ tsp); cooking wine (1 tsp); salt (½ tsp); white pepper to taste 🔸Main Ingredients: ~Firm tofu (220 gm) - frozen overnight, thawed, pressed & drained, finely diced
~Dehydrated shiitake mushroom (5 caps) -rehydrated, squeezed dry, finely diced
~Wood ear mushroom (3 gm) - rehydrated, squeezed dry, finely diced
~Scallion (1) - finely diced
~Baby bok choy (28 gm) - washed & dried, finely diced, add ½ tsp salt, mix evenly
▫️After adding salt to the baby bok choy, wait 10 – 15 mins. Thereafter, squeeze out as much liquid as you can from the baby bok choy. ▫️Add the drained baby bok choy with the remaining main ingredients & seasoning to a mixing bowl. Stir evenly & leave aside.
▫️After 30 mins – 1 hr, wrap the wontons.
▫️Boil a pot of water & add the wontons to the boiling water. Boil the wontons until they float to the top. Once they float to the top, boil them for another minute so that the wrappers will be tender.
▫️Remove the wonton from the boiling water.
▫️Drizzle w/ spicy peanut tahini sauce liberally. ▫️Garnish w/ chopped scallions & cilantro.