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P.F. CHANG'S CHINA BISTRO RED SAUCE WONTONS
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 8 won tons Won Ton Filling | |
| 1/2 pound | shrimp, washed, peeled, deveined and finely minced |
| 1/4 pound | pork, trimmed, finely minced |
| 2 tablespoons | carrot, finely minced |
| 2 tablespoons | green onion, finely minced |
| 1 teaspoon | fresh ginger, minced |
| 2 tablespoons | oyster sauce |
| 1/4 teaspoon | sesame oil |
| Green onions to garnish Cilantro leaves to garnish | |
| Sauce | |
| 1 cup | soy sauce |
| 1 ounce | white vinegar |
| 1/2 ounce | chile oil |
| 1/2 teaspoon | chile paste |
| 1 ounce | granulated sugar |
| 1/2 teaspoon | fresh garlic, minced |
| Sesame oil to taste | |
| 1 cup | chicken stock |
Combine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy. If you have a food processor, use it for the mix. With a small spoon, place a pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom corners. Fold over and seal. Place on a plate, cover and place in refrigerator until ready to serve.
Combine sauce ingredients and mix very well. Prepare garnishes. Have a soup pot filled with chicken stock. Bring to a boil, then lower to a slight boil. Heat the entire batch of sauce. Return to serving container. Cook won tons in boiling chicken stock for approximately 2 minutes or until won tons float to the surface. Cook until skins are soft. With a strainer, remove won tons into soup bowl. Mix sauce well. Heat the sauce briefly or keep it hot by the steamer. Remember to mix sauce well before you ladle it over the won tons, then ladle 1 ounce of sauce over the won tons.
Garnish with green onions and cilantro and serve.
Servings: 4
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