📝 About This Recipe
A magnificent cornerstone of Chinese-Peruvian fusion, Kam Lu Wantan is a vibrant spectacle of textures and flavors. This dish features crispy, golden fried wontons topped with a luxurious sweet and sour sauce, stir-fried meats, and colorful tropical fruits. It represents the perfect marriage between Cantonese techniques and Peruvian soul, offering a sweet, savory, and tangy experience that is truly unforgettable.
🥗 Ingredients
The Wontons
- 24 pieces Wonton wrappers (square-shaped)
- 200 grams Ground pork (finely minced)
- 1 teaspoon Sesame oil
- 3 cups Vegetable oil (for deep frying)
The Stir-Fry Mix
- 150 grams Chicken breast (sliced into thin bite-sized strips)
- 150 grams Pork tenderloin (Char Siu style) (pre-cooked and sliced)
- 150 grams Shrimp (cleaned and deveined)
- 100 grams Snow peas (Holantao) (trimmed)
- 1 Red bell pepper (cut into medium diamonds)
- 8-10 pieces Quail eggs (boiled and peeled)
The Sweet and Sour Sauce (Salsa Tamarindo)
- 1/2 cup Ketchup (high quality)
- 1/4 cup White vinegar
- 1/2 cup Sugar (adjust to taste)
- 1 cup Pineapple juice (unsweetened)
- 2 tablespoons Cornstarch (dissolved in 1/4 cup cold water)
- 1/2 cup Pineapple chunks (fresh or canned)
👨🍳 Instructions
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1
Prepare the wonton filling by mixing the ground pork with sesame oil and a pinch of salt. Place a small teaspoon of filling in the center of each wrapper.
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2
Moisten the edges of the wonton wrapper with water, fold into a triangle, and press the edges firmly to seal. You can twist the corners for a traditional look.
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3
Heat the vegetable oil in a deep wok or pot to 350°F (175°C). Fry the wontons in batches until they are puffed and golden brown, about 2-3 minutes. Drain on paper towels.
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4
In a medium saucepan, combine the pineapple juice, ketchup, vinegar, and sugar. Bring to a simmer over medium heat, stirring constantly.
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5
Slowly whisk in the cornstarch slurry into the sauce. Continue to simmer until the sauce thickens and becomes glossy and translucent.
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6
Heat a tablespoon of oil in a clean wok over high heat. Sear the chicken strips until cooked through and lightly browned.
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7
Add the shrimp and sliced Char Siu pork to the wok. Stir-fry for 2 minutes until the shrimp turn pink.
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8
Toss in the bell peppers and snow peas. Sauté for 1-2 minutes; they should remain vibrant and crunchy.
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9
Pour the prepared sweet and sour sauce over the meat and vegetable mixture in the wok.
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10
Add the pineapple chunks and boiled quail eggs to the mixture. Gently toss to coat everything in the warm sauce.
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11
Arrange the crispy fried wontons on a large serving platter, creating a base or 'nest'.
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12
Carefully pour the sauce and stir-fry mixture over the center of the wontons, leaving the edges of the wontons dry so they stay crunchy.
💡 Chef's Tips
Use fresh pineapple if possible as the acidity balances the sugar better than canned. Don't overfill the wontons or they might burst during frying. Ensure the oil is at the right temperature; if it's too cool, the wontons will be greasy; if too hot, they'll burn before the pork cooks. Always dissolve cornstarch in cold liquid before adding to heat to avoid lumps. For an authentic Chifa touch, add a few drops of 'Sillao' (soy sauce) to the meat while stir-frying.
🍽️ Serving Suggestions
Serve immediately while the wontons are at their peak crispiness. Pair with a side of Arroz Chaufa (Peruvian Fried Rice) for a complete feast. Enjoy with a cold glass of Inca Kola, the classic Peruvian soda pairing. A side of pickled turnip (Nabo Encurtido) provides a refreshing palate cleanser. Offer extra spicy chili oil on the side for those who want a heat kick.