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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。

If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!













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