different types of meat, veggies, and wontons in a bittersweet tamarind sauce
Course Main Course
Cuisine Chifa, peruvian
Keyword kamluwantan
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 4people
Author Brandon Castillo
Ingredients
Vegetable Oil
1tbpsSesame Oil
1/2Chicken breastsliced
250grShrimp about 1/2 lb
250grPorkabout 1/2 lb
Half Pineapplein chunks
2cupsof Snowpeas
2Red bell pepperschopped
3cupsof Spring onions chopped
16Wontonsfried
Tamarind Sweet Sauce:
1Ají Amarilloany mild chili
1tbsp of minced girger
3Garlic clovesminced
250grTamarind paste
1/4cupof Ketchup
1/4cupof Brown Sugar
1tspsof Cornstarch
Instructions
Tamarind Sauce
In a pot add tamarind, 2 cups of water, garlic, sugar, ginger, ají Amarillo, bring to a boil until the tamarind start to fall apart and the sugar is dissolved, let the tamarind get soft, strain the liquid, and set it aside.
Transfer the liquid to a clean pot then add ketchup, a pinch of salt, and cornstarch (dissolved in a tablespoon of water), stir, bring to a boil, and then save it for later.
Ka lum
In a hot pan stir fry the meats, until fully cooked then reserve.
In the same pan, stir fry your veggies (Onions, Bell pepper, Snow peas), add a teaspoon of salt then reserve.
add the meat back, tamarind sauce, veggies, add pineapple, add salt, pepper (cornstarch if necessary).
Fry your wontons and then reserve.
Plating
On a big plate put fried wontons at the base then pour the tamarind sauce with veggies and meats on top, sprinkle some chopped spring onions (green part) & some sesame seeds on top, it can be also be served with fried rice on the side.