Hoi An wonton, known as hoành thánh chiên, is a popular and distinctive dish from the ancient town of Hoi An, Vietnam. While wontons originated in China, the Hoi An version has been adapted to suit local tastes and ingredients, making it a unique specialty.
The Chinese people came to Hoi An in the 17th century. Together with Chinese culture, they also brought their cuisine along. Wonton is one of those food that the Chinese brought here and became popular amongst the local food.
Wonton here in Hoi An is not soup. It is a fried dough with the sweet and sour sauce on top. It is very crispy and flavorful.
The most famous type of Hoi An wonton is the crispy fried wonton, which is often served as a main dish or Hoi An wonton, known as hoành thánh chiên, is a popular and distinctive dish from the ancient town of Hoi An, Vietnam. While wontons originated in China, the Hoi An version has been adapted to suit local tastes and ingredients, making it a unique specialty.
In Hoi An there are many fried wonton restaurants. The funny thing is each restaurant serve each recipe. It means they are not the same. Lots of restaurant use pork. Many other use shrimps. It also has vegan version, I will show you in another recipe. In this recipe, we will use shrimps to keep it fresh.
Unlike the wonton soups you might be familiar with, this version features a crispy, golden-fried wonton base topped with a savory, sweet-and-sour medley of fresh seafood and vegetables.
Known locally as Hoành Thánh Chiên Giòn, this dish is a true icon of Hoi An's food scene. Whether you're a seasoned cook or new to Vietnamese cooking, you'll find that recreating this classic is surprisingly simple. Get ready to experience the irresistible contrast of crunchy wontons and a rich, flavorful sauce—a taste of Hoi An right in your own kitchen.
Heat 2 tablespoons of oil in your pan over low heat. Add the minced garlic and stir-fry gently, allowing the aroma to develop slowly. It is crucial to use a low heat and stir constantly to prevent the garlic from burning, which will give it a bitter taste. Continue to cook until the garlic is lightly golden brown and intensely fragrant.
Next, finely chop 2 shrimp and add them to the garlic-infused oil. Stir-fry over low heat until they are about 90% cooked. The goal is to cook them slowly so they can fully absorb the fragrant garlic flavor without becoming rubbery.
Finely chop 1 tomato and 1 wedge of onion, then add them to the pan with the shrimp. Continue to stir-fry over low heat. The acidity from the tomatoes will help neutralize any unwanted seafood odors while their vibrant red color will make the dish more visually appealing.
Begin by adding 1 tablespoon of oyster sauce, stirring to combine everything. Next, add 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 2 tablespoons of ketchup, stirring everything together until well-mixed. The sauce will be very thick at this point, so add a little water if needed to reach your desired consistency, but be careful not to make it too watery. Cook on low heat to prevent the sauce from burning, and finish with a few drops of sesame oil just before serving.
For the wonton wrappers, while traditional Hoi An wontons use rice flour dough, you can easily substitute it with a flour-based dough, similar to pasta dough. Deep-fry the dough in a generous amount of oil until golden and crispy to achieve a similar texture.
Once the wonton wrappers are golden and crispy, immediately pour the prepared sauce over them. Garnish with a sprinkle of pepper and chopped green onions. For the best texture, serve and enjoy this dish right away while the wontons are still hot and crunchy.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.