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Peanut Carrot Wontons
1 Tbl. Butter 2 carrots, peeled and chopped coarsely 2 cups chicken stock or broth 1/2 cup Peanuts, roasted until golden and ground Salt and pepper to taste 18 wonton wrappers peanut oil for frying Saute the carrots in the butter until softened then add the chicken stock. Simmer until the stock is reduced by half then transfer to a blender, add the ground peanuts and puree smooth. Season to taste with salt and pepper. Chill and reserve. Lay the wonton wrappers out on a flat work surface and spoon about 1/2 teaspoon of filling into the center of each wrapper. Moisten the edges of the wrappers and fold over to seal. Bring the two opposing points to meet and press together. Reserve until ready to cook. Deep fry at 350 F. just before serving.
1/4 cup Rice vinegar 1/2 cup Sugar 1 1/2 tsp. Chili flakes 1 1/2 tsp. Korean chili flakes 1/4 tsp. Sambal 1/4 cup Minced garlic 1/2 inch Ginger root, peeled and minced finely 1/2 tsp. Fish sauce Combine the rice vinegar, sugar, chili flakes and Korean chili flakes in a small pot and boil until clear. Add the sambal, garlic, ginger and fish sauce and remove from the heat. Do not boil a second time. Dribble over Wontons or use for dipping. |
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