Name: Dim Sum In Sichuan Hot Oil (20 minutes) recipe by Geeta Biswas at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 100 grams - sesame oil; 10-12 - Whole red chilli; Cinnamon stick - small; 2 - Star anise; 6-7 - Whole green cardamom; 3 - Bay leaves; 3 tsp - Finely chopped garlic; 1/4 Cup - Chopped raw mango; 1/2 Cup - Chopped cucumber; 1/2 Cup - Chopped cabbage; 1/2 Cup - Chopped muskmelon; 1/2 Cup - Blanched green peas; 2 tsp - Soy sauce; 2 tsp - Vinegar; Salt to taste

ABOUT Dim Sum In Sichuan Hot Oil (20 minutes) RECIPE

Main attraction of this recipe is Sichuan spicy red chilli of wonton. This homemade attractive oil is very easy to make. It can be preserve in freeze for at least six months. This is an international Sichuan spicy red chilli oil. It is very popular in China. This is also famous as a lady sauce. People used this oil in fried rice, noodles, dumpling and many other dishes. If you go to Chinese restaurant (in the U.S. or in China) worth their salt and ask for chilli oil they will bring out a deliciously fragrant red viscous chilli oil which is good taste. Here I have made the dumpling with rice paper which is thin and translucent skin. Rice paper roll dumpling wrapper that is delicate enough to be tender but sturdy enough to hold a nice amount of filling.

Ingredients Serving: 3

100 grams - sesame oil
10-12 - Whole red chilli
Cinnamon stick - small
2 - Star anise
6-7 - Whole green cardamom
3 - Bay leaves
3 tsp - Finely chopped garlic
1/4 Cup - Chopped raw mango
1/2 Cup - Chopped cucumber
1/2 Cup - Chopped cabbage
1/2 Cup - Chopped muskmelon
1/2 Cup - Blanched green peas
2 tsp - Soy sauce
2 tsp - Vinegar
Salt to taste

Instructions

Take oil, red chilli, green cardamom, star anise and bay leaves.
Roughly grind the spices separately. Heat oil on high flame then cool for a few minutes and pour into the spices. Close the lid when it bubbles.
Saute raw mango, cabbage, cucumber, muskmelon and green peas with little bit oil, soy sauce, vinegar and salt.
Dip rice paper in the luke warm water for a few seconds. Take out immediately. Fill with cooked vegetables and seal with hand. Serve in a plate with Sichuan red chilli oil.

Similar Recipes