At Typical Noodles, one of our favourite dishes is the Spicy Chilli Wonton. We love it because it is not only a quick and easy appetizer to prepare, but it is also an instant fan favourite. There's something about the tanginess of the sauce and the Szechuan spice that gives it such a kick and surprising flavour when it's tasted for the first time. This recipe goes great with about 25 pieces of our Shrimp Wonton, which makes for a great appetizer or a meal for one truly hungry person.

There are four main types of cooking styles that originate from regions in China: Cantonese, Beijing, Shanghai and Szechuan. Spicy Chilli Wonton is a dish that's normally found in restaurants that serve Shanghai or Szechuan food. They're quite similar between the two cuisines, but the biggest difference in the recipes that we've found is the use of Szechuan peppercorns.

If you're unfamiliar with Szechuan peppercorns, they look like regular peppercorns, but they have a very deep aroma that is unlike black peppercorns or chilli peppers. What makes Szechuan peppercorns truly unique is the sensation that it gives off. In Chinese, Szechuan peppercorns are called, "麻辣", which is translated as a spicy-numbness. Those who have had Szechuan peppercorns before will tell you about the numbing sensation on your tongue if you happen to bite on one of them. They're often ground like pepper or served in dishes such as Spicy Chilli Wontons crushed or whole.

The next time you're putting together a dinner and you're looking for an appetizer that's both quick and an instant favourite, try out this Spicy Chilli Wonton recipe!

Pick up a bag of Shrimp Wontons at our Richmond location today at Typical Noodles. You can also try the recipe with our other dumplings as well, which you can find here.

Full recipe below.

Ingredients

1 pack of Typical Noodles Shrimp Wontons
2 teaspoons Szechuan peppercorns
1 tablespoon sesame oil
3 tablespoon Chinkiang vinegar
3 tablespoon chilli oil
2 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon minced fresh garlic
2 tablespoon minced fresh cilantro

Recipe

Serves: 1-2 people
Time: 15-20 minutes

1. In a medium to large pot, start boiling water. When water is boiled, drop in 25 Shrimp Wontons and cook for about 10 minutes. Stir occasionally so it doesn't stick to the bottom and do not close the lid or the skin will break.

2. On a small to medium sauce pan, heat the Szechuan peppercorn (no oil) until it's toasted and aromatic 1 to 2 minutes. Transfer the peppercorn to a mortar and pestle or something you can use to crush the peppercorn until they resemble crushed red pepper flakes. Place the crushed peppercorn back on the sauce pan.

3. Add the chilli oil to the pan and heat it together with the peppercorn until it is warm. You do not have to heat it up completely. Generally, we recommend 2 tablespoons of chilli oil, but if you like it milder, you can go down to 1 tablespoon. If you like it spicier, you can add more to your own discretion.

4. In another small bowl, combine the sugar, vinegar, soy sauce and garlic. Stir it until the sugar is dissolved. Add the chilli oil mixture and set aside until the wontons are ready.

5. After 10 minutes of cooking, drain the wontons and transfer to a serving bowl. Spoon the sauce on top. The sauce should coat the wontons and cover the bottom of the bowl, but it doesn't have to swim in the sauce or it could be too salty.

6. Sprinkle the minced cilantro on top and serve immediately.