Why recepie famous for?
"Like people the world over, Thai people have a habit of incorporating foreign dishes into their cuisine. Khanom jeeb is a Thai take on a classic Chinese dim sum dish."
Ingredients
Garlic Oil:3 tablespoons vegetable oil3 cloves garlic, mincedWontons
:5 whole black peppercorns
2 cloves garlic, peeledsalt to taste
2 cilantro stems, chopped
5 ounces ground Mutton
5 ounces shrimp, minced
5 water chestnuts, minced
1 tablespoon dark soy sauce
1 tablespoon white sugar1
teaspoon fish sauce
1 teaspoon tapioca starch
1 teaspoon light soy sauce
1/2 teaspoon salt
25 wonton wrappers, or as neededDipping Sauce:
3 tablespoons rice
tablespoons light soy
tablespoon white sugar
2 scallions, sliced into thin rings1
bird's eye chile, or more to taste (optional)
Instructions
Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.
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