📝 About This Recipe
A cornerstone of Peru's vibrant Chifa tradition, Wantan Frito represents the perfect marriage between Cantonese technique and Andean soul. These shatteringly crisp parcels are filled with a savory pork and shrimp blend, served alongside a signature bright red tamarind sauce that balances sweet and sour notes. It is the quintessential appetizer found in every Chinese-Peruvian restaurant from Lima to Cusco, beloved for its addictive crunch and nostalgic flavor profile.
🥗 Ingredients
The Wonton Filling
- 250 grams Ground pork (finely minced)
- 100 grams Shrimp (peeled, deveined, and minced into a paste)
- 1 tablespoon Ginger (freshly grated)
- 2 stalks Green onions (white parts only, finely chopped)
- 1 teaspoon Sesame oil (toasted)
- 1 teaspoon Soy sauce (light soy sauce preferred)
- 1/2 teaspoon Salt and White Pepper (to taste)
Assembly and Frying
- 30-40 pieces Wonton wrappers (square, egg-based wrappers)
- 1 Egg (beaten with a splash of water for sealing)
- 3 cups Vegetable oil (for deep frying)
Tamarind Sauce (Salsa de Tamarindo)
- 1/4 cup Tamarind paste (concentrate or pulp)
- 1/2 cup Ketchup (provides the classic Chifa color)
- 1/4 cup Rice vinegar (or white vinegar)
- 1/2 cup Brown sugar (adjust for desired sweetness)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp cold water)
- 1/2 cup Water
- 2 tablespoons Pineapple juice (optional for extra brightness)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the ground pork, minced shrimp, ginger, green onions, sesame oil, soy sauce, salt, and white pepper. Mix vigorously in one direction until the mixture becomes slightly tacky and well-incorporated.
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2
Prepare your workstation with the wonton wrappers, a small bowl of the egg wash, and a baking sheet lined with parchment paper to hold the finished wontons.
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3
Place a wonton wrapper on a flat surface. Spoon about 1/2 teaspoon of filling into the center. Do not overfill, as the wrapper may burst during frying.
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4
Lightly brush two edges of the wrapper with the egg wash. Fold the wrapper diagonally to form a triangle, pressing firmly around the filling to remove any air bubbles.
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5
For the classic Chifa look, bring the two bottom corners of the triangle together, overlap them slightly, and seal with a drop of egg wash. Place on the prepared baking sheet.
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6
Repeat the process until all filling or wrappers are used. Keep the assembled wontons covered with a damp cloth to prevent them from drying out.
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7
To make the sauce, combine tamarind paste, ketchup, vinegar, brown sugar, water, and pineapple juice in a small saucepan over medium heat.
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8
Bring the sauce to a gentle simmer, stirring until the sugar is completely dissolved. Taste and adjust the balance of sweet and sour if necessary.
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9
Whisk in the cornstarch slurry and continue to simmer for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
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10
In a heavy-bottomed pot or wok, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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11
Fry the wontons in batches of 5-6. Carefully drop them into the oil and fry for 2-3 minutes, turning occasionally, until they are a deep golden brown and the edges are blistered.
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12
Remove the wontons with a slotted spoon and drain them on a wire rack or paper towels. Let them rest for 1 minute to allow the residual heat to finish cooking the center.
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13
Serve immediately while piping hot, accompanied by a generous bowl of the warm tamarind sauce.
💡 Chef's Tips
Always squeeze out the air when sealing the wontons; trapped air will cause them to expand and pop in the hot oil. If you cannot find tamarind paste, you can substitute with a mixture of extra lime juice and brown sugar, though the flavor profile will shift slightly. Keep your wonton wrappers covered with a damp paper towel while working to prevent them from becoming brittle. Ensure the oil temperature stays consistent; if the oil is too cold, the wontons will be greasy; if too hot, the outside will burn before the pork is cooked. For an extra smooth sauce, strain the tamarind mixture through a fine-mesh sieve after simmering.
🍽️ Serving Suggestions
Serve as an appetizer before a hearty plate of Arroz Chaufa (Peruvian Fried Rice). Pair with a cold glass of Inca Kola, the classic Peruvian bubblegum-flavored soda that cuts through the fried richness. Include a small dish of spicy Rocoto paste on the side for those who want a Peruvian heat kick. Arrange on a large platter garnished with sliced scallions and toasted sesame seeds for a party-ready presentation. Serve alongside 'Sopa Wantan' for a complete Chifa experience.