Reindeer Wontons with Thai Sauce & Soy Sauce Reduction
by Chef Roberto Bonilla and Sous Chef Justin Kruger
Snow Goose Restaurant & Sleeping Lady Brewery
Ingredients:
1/2 -pound ground Caribou meat
1 tsp. minced fresh ginger
1 tsp. chopped jalapeno
1/2 tsp. diced red bell pepper
1 tsp. minced fresh cilantro
1 tsp. diced red onion
1 tsp. minced fresh basil
1 tsp. minced fresh garlic
1/2 tsp. minced green onion
1 tsp. sesame oil
1 tbs. unsalted soy sauce
1/2 tsp. Hoisin or Tonkatsu sauce
1/2 tsp. Sriracha sauce
1 tbs. white vinegar
1/2 tsp. red pepper flakes
1/2 tbs. ground coriander
1/4 tsp. salt and pepper
Method
Mix well all the ingredients in a large bowl.One teaspoon equals one wonton filling portion. Use pre-made packaged wonton skins. Place one portion in wonton square. Brush wonton edges with egg wash and wrap. Pinch edges together. Prepare all wontons before frying. Heat oil in a frying pan to medium heat. Test temperature with a wooden toothpick. When the oil is ready, bubbles will come up from the toothpick. Deep fry wontons until they are golden brown. We recommend serving them with a Thai Sauce and Soy Sauce reduction.
Thai Sauce Recipe:
16 oz. Honey
Franks hot sauce
Butter
Sambal red chili paste
Chipotle powder
Cilantro
Lemon juice
Orange juice
Green onions (diced)
Tomatoes (diced)
Vinegar
Thai Sauce Preparation:
Heat honey to medium heat in pan. Stir and add Franks hot sauce and butter to taste.Add rest of ingredients in small quantities (except vinegar & orange juice). Turn heat off and add vinegar and orange juice to taste.
Soy Sauce Reduction:
Reduce soy sauce in pan at high (till sauce thickens).