Wonton De Langostino Con Escabeche De Pimenta De Sichuan Recipe

Prepare filling

Combine the chopped prawns and ground pork (if using) in a bowl. Add the finely sliced green onions, minced garlic, grated ginger, light soy sauce, Shaoxing wine, sesame oil, cornstarch, egg white, white pepper and 3 g salt. Mix vigorously with a spoon or spatula in one direction until mixture becomes slightly sticky (about 1–2 minutes). Taste a small piece by cooking a tiny bit in a pan and adjust seasoning if needed.

Fill and fold wontons

Place a wonton wrapper on a clean surface. Keep wrappers covered with a damp towel to prevent drying. Put about 1 teaspoon (≈7–9 g) of filling in the center of each wrapper. Lightly brush the wrapper edges with water, fold into a triangle (for round wrappers fold over) and press to seal, removing any air. For a traditional pouch, bring the two outer corners together and press to seal. Repeat until all filling is used (makes about 36–40 wontons).

Cook wontons

Bring a large pot of water to a gentle rolling boil and add 2 tsp neutral oil (prevents sticking). Working in batches, gently drop wontons into boiling water and stir immediately to prevent sticking. Cook for 3–4 minutes until wrappers are translucent and filling is cooked through (internal temp of prawns should reach 63°C / 145°F). Remove with a slotted spoon and transfer to a bowl. Keep warm while you prepare the escabeche.

Make pickling liquid

In a small saucepan combine 80 ml vinegar, 120 ml water, 2 tbs sugar and 5 g salt. Add the lightly crushed Sichuan peppercorns, dried chiles, bay leaf and star anise. Add the sliced ginger, sliced garlic and julienned scallion. Bring to a gentle simmer over medium heat just until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let steep 10 minutes off the heat to infuse.

Finish escabeche with hot oil

Warm 30 ml neutral oil in a separate small saucepan until shimmering but not smoking (about 140–160°C / 285–320°F). Strain the pickling liquid into a heatproof bowl to remove large solids if desired, then slowly and carefully pour the hot oil over the strained liquid to bloom the aromatics (you should hear a sizzle). Stir in 1 tsp light soy sauce. Let the escabeche cool to warm or room temperature before using. Taste and adjust acidity or salt/sugar balance if needed.

Optional quick pickle time

For deeper flavor, transfer the escabeche to a jar and refrigerate at least 2 hours (or overnight). Bring to room temperature before serving.

Place cooked wontons in a shallow serving bowl or individual dishes.

Spoon 2–3 tablespoons of the Sichuan pepper escabeche over the wontons (adjust to taste). The escabeche should provide tang, numbing aroma and a gentle heat from the chiles.

Finish with a drizzle of chile oil if using, scatter cilantro leaves and toasted sesame seeds over the top. Serve with lime wedges on the side to squeeze just before eating.

Serve warm or at room temperature. Leftover escabeche can be refrigerated up to 1 week; reheat oil before pouring if you want to bloom aromatics again.