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Kam lu wantán
Fried wontons in sweet-sour sauce
Kam lu wantán: crisp fried pork wontons under a sweet-sour pineapple sauce with chicken, pork and vegetables
PeruvianBrought to the table as a sharing platter at big chifa lunches in Lima, kam lu wantán is a gleeful mix of textures: golden fried wontons filled with ginger-spiked pork, smothered in a bright, sweet-and-sour sauce full of sliced chicken, pork, pineapple, peppers, carrot, snow peas and bok choy. The wontons shatter at the edges and soften where the sauce soaks in, so eat it fast. It works as a starter for a crowd or a main with rice. The mistake to avoid is making the sauce too thick and gloopy; it should flow over the wontons, not sit on them like jam. Chef's tip: fry the wontons at the last minute and pour the sauce over at the table so the crunch survives.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the wontons
- 7 oz minced pork
- 1 tsp fresh gingergrated
- 2 spring onionsfinely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 4 ¼ cups vegetable oilfor deep frying
For the sweet-sour stir-fry
- 2 tbsp vegetable oil
- 7 oz chicken breastthinly sliced
- 5 ½ oz pork lointhinly sliced
- 2 garlic clovessliced
- 1 onioncut into wedges
- 1 carrotthinly sliced on the diagonal
- 1 red peppercut into squares
- 2 ⅞ oz snow peas
- 5 ½ oz bok choycut into pieces
- 5 ½ oz pineapple chunksfresh or tinned, drained
- ¾ cup pineapple juice
- 3 tbsp tomato ketchup
- 2 tbsp sugar
- 3 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp cornflourmixed with 3 tbsp cold water
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What you'll need
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Method
0/8 doneStep 1: Mix 7 oz minced pork, 1 tsp fresh ginger, 2 spring onions, 1 tbsp soy sauce and 1 tsp sesame oil until sticky.
Step 2: Put a teaspoon of filling in the centre of each of the 24 wonton wrappers, wet the edges, fold into a triangle and press the two corners together. Keep covered with a tea towel.
Step 3: Heat 4 ¼ cups vegetable oil to 350°F. Fry the wontons in batches, turning, until golden and crisp and the filling is cooked through to 160°F. Drain on a rack.
8 minStep 4: Heat 2 tbsp vegetable oil in a wok over a high heat. Stir-fry 7 oz chicken breast and 5 ½ oz pork loin until no longer pink and the chicken reaches 165°F. Lift out.
4 minStep 5: Stir-fry 2 garlic cloves, 1 onion and 1 carrot for 2 minutes, then add 1 red pepper, 2 ⅞ oz snow peas and 5 ½ oz bok choy and toss until just tender-crisp.
3 minStep 6: Add 5 ½ oz pineapple chunks, ¾ cup pineapple juice, 3 tbsp tomato ketchup, 2 tbsp sugar, 3 tbsp rice vinegar and 1 tbsp soy sauce and bring to the boil.
2 minStep 7: Stir in 1 tbsp cornflour and simmer until glossy and just thick enough to coat a spoon. Return the meat and heat through.
1 minStep 8: Pile the wontons on a platter, pour the sauce over and serve straight away.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 34 g
- Carbs
- 70 g
- Fat
- 24 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kam lu wantán take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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