Boiled Pork and Shrimp Wontons in Chili Sauce, Made with Monk Fruit Sweetener

Method

1. Wash 100g of shrimp, trim the heads and tails, peel them, remove the veins and chop them into small dice. Wash 50g of garlic chives and chop them finely.
2. Put 300g of ground pork, the shrimp, the garlic chives, 13.5g of kOBE Monk Fruit Blend, 3g of salt and pepper, 15ml of soy sauce, 15ml of sesame oil, 15ml of water and 15ml of chili oil in a bowl, mix well and marinate for 20 minutes.
3. Place a small amount of filling in the center of a wonton wrapper, brush a thin film of oil along the edge, fold it into a rectangle and press the seam shut. Brush oil on one corner and wrap the two pointed corners over each other to form the wonton.
4. For the chili sauce, heat a pan with 1 tablespoon of cooking oil and fry 2 minced garlic cloves with 15g of white sesame seeds until fragrant. Add 13.5g of kOBE Monk Fruit Blend, 15ml of vinegar, 15ml of soy sauce, 15ml of chili oil, 5g of chili powder and 15g of sate chili oil, stir over medium heat until the sauce comes to a boil, then turn off the heat.
5. Bring 1 to 1.5 liters of water to a boil with 1 tablespoon of cooking oil, drop in the wontons and boil for 3 to 5 minutes until cooked, then lift them onto a plate.
6. Spoon the chili sauce evenly over the wontons.

Tips

• Take the wrappers out one at a time, since a whole stack left in the air dries and cracks.
• A dab of water along the seam seals the wrapper so the filling stays put in the pot.
• Chop the shrimp into small dice rather than blending it, so the filling has something to bite into.
• A tablespoon of oil in the boiling water keeps the wontons from sticking to each other.
• Boil for 3 to 5 minutes exactly, as longer leaves the wrappers soft and torn.