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Ingredients

1. 100 wonton wrappers:
2. Pork for the filling:
• 400gr pork shoulders
• Green onions
• 2 tbsp cornstarch
• 1tsp salt
• 0.5 tsp pepper
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
3. Shrimp for the filling:
• 200 gr shrimps
• 1 tsp cornstarch
• pepper
4. Chili Oil sauce
• 3 star anise
• 2 tsb seasame seeds
• 2 bay leaves
• 8 garlic cloves
• 1 cup oil
• 8 fresh chilies, deseeded
• 8 dried chillies
• 2 tbsp soy sauce
• 2 tsp sugar
• 2 tsp rice vinegar
5. TO SERVE:
• Spring onion
• Coriander

CHILI OIL

1. In a skillet, toast star anise, sesame seeds whole chillies till fragrant.

2. Heat up oil and infuse bay leaves, toasted star anise and sesame seeds.

3. Mince garlic with a bit of salt to help break down the garlic faster and mince chilies. Or you can speed up the process by putting everything in a food processor if you have one.

4. Pour the heated and infused oil into the garlic and chillies.

COOKING INSTRUCTIONS

1. Chop green onion, pork shoulder, shrimp, keep them separate.

2. Marinate pork shoulder with all the seasoning.

3. Marinate shrimp with pepper and a pinch of salt.

4. Put shrimp, spring onion, and pork in the same bowl, cover and put in the refrigerator for 30 minutes to 1 hour. Don’t mix them to prevent them from releasing water.

5. When the filling is ready, start wrapping the wonton.

6. To serve, boil water with a little bit of salt, put the wonton in and cook for 5 minutes or until the wonton float on top of the water. Drain the wonton.

7. To make the sauce for the wonton, mix soy sauce, sugar and rice vinegar together, then dillute with 1 tbsp of boiling water or broth if you have it ready. Mix in the chili sauce as much as you want.

8. Put the chili sauce on top of the boiled wonton and garnish with coriander.