Charles Phan’s Pork & Shrimp Wonton Filling

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½ pound peeled and deveined shrimp, finely chopped

¼ pound ground pork (or pork butt), roughly chopped

⅓ cup jicama, finely chopped

⅓ cup finely chopped water chestnuts

⅓ cup finely chopped black trumpet mushrooms

2 tablespoons finely chopped cilantro

1 tablespoon finely minced shallot

1 tablespoon minced peanuts

1 tablespoon fish sauce

1 egg yolk

2 tablespoons finely chopped green onion

1 tablespoon sesame seeds, toasted and ground to a coarse powder

1 tablespoon plus 1 teaspoon oyster sauce

2 teaspoons sesame oil

Pinch freshly ground black pepper

Kosher salt

Pinch corn starch



In a large bowl, mix together all of the ingredients until well-combined using a rubber spatula


The mixture will look loose. To test for seasoning without sampling the raw meat, make a few small balls of the mixture


Heat a small sauté pan over medium heat and add a little oil


When shimmering, add the meatballs and cook


Taste for flavoring and adjust as you see fit.

View instructions at
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