Pinsec Prito ,Crisp Pork Wontons with Tamarind-Coconut Sauce

These crisp Pinsec Prito, Crisp Pork Wontons are a popular dish in the Philippines. It is an appetizer or a meal in itself. I made these wontons ahead in a large batch and froze them. Sometimes you can drop them in a simmering broth to make Pancit Molo Soup or else drop them in a hot skillet to make this crunchy dish. The side sauce of Tamarind-Coconut milk was a new, unique twist to the classic Pinsec Prito in lieu of the standard sweet-sour sauce. This is an Asian in America recipe. Serves 4.

Prep Time30

Cook Time25

Resting Time5

Total Time1

Course: Appetizer, Dinner, Lunch, Side Dish

Cuisine: Asian, Chinese, Filipino

Keyword: Pinsec Prito Pork Wontons

Servings: people

Calories: 588kcal

Author: Asian in America recipe

Ingredients

1/2 pound ground pork
8 whole large fresh shrimps peeled, deveined, chopped fine
3/4 cup chopped water chestnuts drained if canned
1 whole small-sized carrot peeled, chopped fine, about 3/4 cup
1 Tablespoon soy sauce
1 Tablespoon xiao xing rice wine
2 stalks scallion whites chopped
2 whole eggs divided, 1 for pork filling, 1 beaten with a tablespoon of water for egg wash to seal wontons
1 Tablespoon constarch
1/8 teaspoon sesame oil
1 teaspoon salt
1 teaspoon ground black pepper
2 stalks scallion greens chopped, for garnish
18 to 20 pieces square wonton wrappers
1/4 cup solid tamarind from a block or use tamarind liquid concentrate, for sauce
2 Tablespoons brown sugar
1 Tablespoon fresh lime juice
1/2 cup coconut milk fresh or canned
1 can (8 ounces) ginger ale
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup vegetable oil for pan frying wontons

For serving:

steamed rice

Instructions

To make the pork-filled wonton dumplings: In a large bowl, place all the ingredients together – the ground pork, water chestnuts, carrot, scallions ( Note: I omitted the cup of chopped shrimps due to family allergies. Feel free to add shrimps if you prefer).
Mix all the ingredients well. Add the eggs, cornstarch, salt, black pepper powder, rice wine, soy sauce and drops of sesame oil. Cover ground pork mixture with a plastic wrap and refrigerate for 30 minutes for easier handling.
To wrap the wonton pork dumplings: Prepare the wonton wrappers by thawing and separating the wrappers. Place them on a clean, dry, surface. On the center of each wonton wrapper, place half a teaspoon of the ground pork mixture. Brush the sides of the wonton with egg wash. Fold the wonton wrapper into a triangle, sealing the edges with your finger. Refrigerate these pork-filled wontons for at least an hour before pan-frying. Or else, keep them in covered plastic containers and freeze them till you are ready to cook.
To cook wontons: in a large skillet for deep frying, over medium high heat, add cooking oil. When oil is hot enough in about 2 minutes (approximately 350 F temperature), add the pork-filled wontons. Pan fry on each side for about 6 to 7 minutes each. Turn them over to cook evenly. Cook the wontons in batches to keep the cooking oil temperature at a desirable heat so the Pinsec Prito will be crisp when cooked.
When Pinsec Prito or pork-filled wontons are cooked, drain on parchment paper to remove excess oil. Serve warm and crisp with the Tamarind-Coconut sauce on the side.
How to cook the Tamarind-Coconut Milk sauce: in a small stockpot combine the ingredients: tamarind paste, brown sugar, lime juice, coconut milk, salt and pepper. Bring to a boil in about 5 minutes. Then lower heat to a simmer and cook for 5 minutes more. Pour the cooked sauce into a gravy boat.
Garnish the entire dish with chopped scallions. Serve with boiled white rice.
Cook's comments: I purchase a whole tamarind block that is concentrated, from the Asian markets. I slice off portions to include as an ingredient for recipes like this one. If not available use liquid tamarind concentrate.
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Nutrition