| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 250 |
g |
Diced pork |
| 1/2 |
ts |
Szechwan peppers; up to 1, up to |
| 1 |
|
Red chilli |
| 1/2 |
ts |
Five spice powder; up to 1, up to |
| 3 |
|
Spring onions |
| 1 |
|
Dsp potato starch |
| 3/4 |
ts |
Salt |
|
|
Won tun skins |
| 2 |
pt |
Light chicken stock |
| 4 |
|
Dsp fresh crab meat |
|
|
Japanese soya sauce to taste |
|
|
Sushi vinegar to taste |
| 1 |
|
Pinches salt |
| 8 |
|
Spring onions |
| 4 |
lg |
Mushrooms |
|
|
Fresh coriander |
INSTRUCTIONS
WON TUN
SOUP
Roast the Szechwan peppers in a pan until they start smoking and give
off an odour. Place in a food processor, add chopped spring onions
and process until finely chopped.
Add the chilli and five spice powder and process again. Add pork and
process. Finally, add the potato starch gradually and continue
processing until the mixture blends together.
Remove the mixture from the processor and roll into small balls in
the palm of your hand. Wrap the pork balls in won tun skins. Place
the won tun in plenty of boiling water and simmer for 4-5 minutes.
Make up fresh chicken stock. Add fresh crab meat, Japanese soya sauce
and Sushi vinegar and salt to taste.
Add the cooked won tuns. Finish by adding chopped mushrooms and
chopped spring onions. Grind the roasted peppers into a powder.
Remove from heat, garnish with fresh coriander and serve.
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