Shrimp wontons with chilli and dried shrimps dressing

Ingredients (serves 2):
1 box FairPrice Shrimp Wontons
30g dried shrimps
20 dried red chillies
3 cups FairPrice canola oil
6 shallots, sliced lengthways
10 cloves garlic, sliced lengthways
2 tbsp fish sauce
40g shaved palm sugar
1 tbsp tamarind paste

Method:
1. To make the chilli dressing, soak the dried shrimp in hot water for 10 to 15 minutes. Drain and dry thoroughly with a paper towel.
2. Soak the chillies in hot water for 2 minutes, then drain. Pat dry.
3. Fill a deep pan or wok with the oil until it starts to shimmer. Fry each ingredient separately — the dried shrimps, chillies, garlic and shallots — until golden. Drain on paper towels and allow to cool for a while.
4. Place the deep-fried shallots, garlic, chillies and shrimps, as well as 2 tablespoons of oil from the wok, into a food processor and blitz till it forms a paste. You could do this in a mortar and pestle if you prefer.
5. Place the paste in a hot wok, bring it to a boil and season with fish sauce, tamarind paste and palm sugar.
6. Reduce the heat and simmer, stirring every now and then, until it thickens.
7. Remove and allow to cool.
8. To prepare the wontons, bring a pot of water to the boil. Place the wontons in the boiling water and cook till they float to the top.
9. Drain and then toss with a few spoonfuls of the chilli dressing. Serve hot. The rest of the sambal dressing can be kept for up to 3 weeks in an airtight container in the fridge.

Tips:
Recipe uses FairPrice Shrimp Wontons ($4.75) available at all FairPrice supermarkets.

Recipe source: Today newspaper (5 Feb 2009)