Au Lecteur

Sweet and Sour Salsa with Baked Wontons

Posted in Uncategorized by aulecteur on March 25, 2012

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I took a cooking lesson in when I was in Vietnam last year. I learned how to make five courses, one of which was this tomato and pineapple sauce for fried wontons. The wontons in Hoi An were special to the region, has to do with the yellow water in the region. It’s what makes the cau lau noodles so good. So while I can’t replicate the wontons at home, I can do my best with the sweet and sour sauce.

Start by dicing up 1/4 onion, 3 mushrooms (supposed to use Chinese black ear mushrooms but i used cremini. no biggie), 1/4 sm pineapple, 2 medium tomatoes.

I used approx quantities. Even amount of onions and mushrooms; even amount of tomatoes and pineapple.


Stir fry onions and mushrooms in 2 tsp of oil for 2 mins. Remove from heat, add tomatoes and pinapple a handful at a time, squeezing the juice out before dropping in the pulp. It’s messy but whatcha do. Return to heat, stir fry for 2 more mins.

Serve hot with baked wontons.

Bake wontons at 400F until edges are brown and crispy. If wontons aren’t done in the middle, turn off the heat and let the wontons finish baking in the warm oven, 5 more mins or until golden brown.

I sprayed the wontons with some canola and dusted with garlic powder.

Serve and enjoy with your favourite south east asian beer.

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