Pork & Shrimp Wonton with Nahm Jim Green Chilli Dipping Sauce

This the the chinese style wonton but I put a twist into it. I decided to make the dipping sauce using recipe from Marion Grasby. 

Usually wonton is served in a clear chicken soup or deep fried. I am serving this way for a dinner party.

Ingredients:

• 80g raw shrimps, devined
• 160g ground pork
• 1 garlic
• 1 tsp finelly minced or grated ginger
• 2 tbsp thinly sliced spring onions
• 1 tbsp light soy sauce
• 2 tsp Shaoxing rice wine, or sweet sherry 
• 1 tsp sesame oil
• ½ tsp granulated sugar
• ¼ tsp salt
• a dash of white ground pepper
• frozen/fresh wonton skin

Nahm Jim Green Chilli Dipping Sauce:

• 2 garlic cloves
• 1 small green chilli, remove the seed. Add more chilli if prefer spicy
• 2 coriander roots
• ½ tsp salt
• 1½ tbsp sugar
• 1 tbsp fish sauce
• 2 tbsp lime juice

Crispy Garlic oil:

• ¼ cup vegetable oil
• 6 garlic cloves, roughly chopped

Method:

For wonton: Finely minced raw shrimp until they are almost the consistency of a paste. Mix the shrimp in a large bowl with the ground pork, garlic, ginger, spring onions, soy sauce, Shaoxing rice wine,sesame oil, sugar, salt and pepper. Combine using a fork or mixing chopsticks until the filling is fairly smooth and paste-like.

To fold the wonton, place a teaspoonful of filling onto a centre of each wonton wrapper as picture below

Using your finger or a pastry brush to dampen the top and right edges of the wrapper with water. Fold the bottom left corner over the filling to meet the top right corner, forming a triangle as the picture below. Press around the filling to remove any trapped air from the folded wonton.

To make the Nahm Jim dipping: Use a mortar and pestle to pound the garlic, chillies, corainder roots and salt to a fine paste. Stir through the sugar, fish sauce and lime juice. Transfer to a small bowl and set aside until ready to serve.

Simmer the wontons: When ready to serve, bring a large pot of water to a boil. Add the wontons to the pot in batches, gently stirring so they don't stick to the bottom and being sure not to crowd them (they need enough room to float) Simmer for 2-3 minutes, until the wrappers are transparent and the wontons float in the water. Drain and place on a serving plate. Drizzle with garlic oil.

Spoon over the Nahm Jim sauce and then scoop out some crispy garlic bits to sprinkle on top. 

Serve warm.