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Thursday, 27 August 2015

SiChuan Hot & Spicy Dumpling 红油抄手(中英文食谱)



SHIOK! .... The word that best describe this dish! 


Whenever I dine-in Ding Tai Feng restaurant, I order this.. 红油抄手. And, I finished it all by myself because my hubby didn't like anything with vinegar, son don't eat spicy food. Before I made mine, Ding Tai Feng one, I rated the best. However, I still need to add chilli in it because somehow the taste still not as good.

My homemade version, I rated the best lol....yes, best as what I like most! 

- Not too much vinegar 

- No fat and meaty dumpling because I used prawn & meat dumpling, click here for dumpling recipe.

- Super fragrant chilli oil


Yes, chilli oil is the key ingredient in this dish!








Ingredients:



煮好的云吞~食谱:Click here for Prawn Dumpling (aka prawn wonton) recipe. 


Sauce for 1- 2 servings:

1 Tbsp Chilli Oil 辣椒油


This is the key ingredient in the sauce. This chilli oil is really GOOD!



2 Cloves Garlic (mashed) 蒜头






1 1/2 tbsp Soy Sauce 酱油

1/2 tbsp Zhe Chu Vinegar 浙醋

1/2 tsp Sugar 糖

1/4 tsp Sesame Oil 麻油


Toppings:

1 Stalk Spring Onion 葱

Some Crispy Fried Onion 炸葱头



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

1. Mix all seasoning in a bowl. Add in cooked dumpling and toppings. Serve warm.

将全部材料混合一起,加上葱和炸葱头即可!若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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