Kam Lu Wantán
Ingredients
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- 32 ounces vegetable oil – for deep-frying
- 24 wrappers wonton wrappers
- 1/2 pound ground pork
- 2 scallions – finely chopped (for filling)
- 1 teaspoon ginger – grated (for filling)
- 1 tablespoon soy sauce – for filling
- 1 egg – beaten (for filling)
- 1/4 cup water – for sealing wrappers
- 1/2 pound chicken thighs – boneless skinless, thinly sliced
- 1/2 pound pork loin – thinly sliced
- 1/2 pound shrimp – medium, peeled and deveined (~25 medium shrimps)
- 1 1/2 tablespoons soy sauce – for marinade
- 1 tablespoon shaoxing wine
- 1 tablespoon cornstarch – for marinade
- 1/4 teaspoon white pepper – for marinade
- 1 teaspoon sesame oil – for marinade
- 2 tablespoons vegetable oil – for stir-frying
- 2 cloves garlic – minced
- 1 tablespoon ginger – minced
- 1 red bell pepper – cut into 1-inch pieces
- 1 green bell pepper – cut into 1-inch pieces
- 1 red onion – cut into 1-inch wedges
- 1 carrot – thinly sliced on the bias
- 1 cup snow peas – trimmed
- 8 ounces baby corn – drained (~22.5 small baby corns)
- 1 cup pineapple chunks – drained (canned in juice)
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce – for sauce
- 3 tablespoons sugar
- 1/2 cup chicken stock
- 1/2 cup pineapple juice – reserved from can
- 2 tablespoons cornstarch – for slurry
- 2 tablespoons water – for slurry
- 1/2 teaspoon sesame oil – for finishing
- 2 scallions – thinly sliced (for serving)
Instructions
1. Make the wonton filling: In a bowl, combine the ground pork, finely chopped scallions (for filling), grated ginger (for filling), soy sauce (for filling), and beaten egg. Mix until sticky and well combined.
2. Fill and shape the wontons: Place 1 teaspoon of filling in the center of each wonton wrapper. Brush the edges lightly with the 0.25 cup water for sealing, fold into a triangle, pressing out air, then bring the two far corners together and pinch to seal. Keep covered with a damp towel.
3. Fry the wontons: Heat 32 ounces vegetable oil in a deep pot to 350°F. Fry wontons in batches until blistered and golden, 2–3 minutes, turning once. Drain on a rack or paper towels and keep warm.
4. Marinate the proteins: In a bowl, toss the sliced chicken thighs, pork loin, and shrimp with 1.5 tablespoons soy sauce (for marinade), shaoxing wine, 1 tablespoon cornstarch (for marinade), white pepper, and 1 teaspoon sesame oil (for marinade). Let stand 15 minutes.
5. Make the sauce: In a bowl, whisk together ketchup, rice vinegar, 2 tablespoons soy sauce (for sauce), sugar, chicken stock, and pineapple juice until smooth. In a separate small bowl, stir 2 tablespoons cornstarch (for slurry) with 2 tablespoons water to make a slurry.
6. Stir-fry aromatics and proteins: Heat 2 tablespoons vegetable oil in a wok over high heat until shimmering. Add minced garlic and minced ginger; stir-fry 10–15 seconds until fragrant. Add the marinated chicken, pork, and shrimp; stir-fry until chicken and pork are just cooked through and shrimp turn pink, 3–4 minutes. Transfer to a bowl.
7. Stir-fry the vegetables: Return the wok to high heat. Add the carrot, red and green bell peppers, and red onion; stir-fry 2 minutes. Add the snow peas, baby corn, and pineapple chunks; stir-fry 1–2 minutes more until bright and crisp-tender.
8. Sauce and finish: Pour in the sauce mixture and bring to a simmer. Stir the slurry and drizzle it in while tossing until the sauce thickens and looks glossy, 1–2 minutes. Return the cooked meats and shrimp to the wok and toss to coat and heat through. Remove from heat and stir in 0.5 teaspoon sesame oil (for finishing).
9. Serve: Transfer the stir-fry to a warm platter. Arrange the fried wontons around or on top so they stay crisp. Sprinkle with thinly sliced scallions (for serving) and serve immediately.
Kam Lu Wantán is a beloved Chifa (Chinese-Peruvian) stir-fry that balances crisp textures and a glossy, sweet-sour sauce. It typically combines chicken, pork, and shrimp with colorful vegetables and juicy pineapple, tossed in a tangy, slightly sweet glaze. The dish is crowned with crackly fried wontons, giving every bite a contrast of saucy and crunchy.
Born from Cantonese techniques adapted in Peru, its name comes from Cantonese “gam lou,” referring to a sweet-and-sour style, and “wantán,” the Spanish rendering of wonton. Cantonese immigrants who arrived in Peru in the late 19th and early 20th centuries developed Chifa cuisine by blending local tastes with Southern Chinese methods. Over time, ketchup, pineapple, and chuño/cornstarch-thickened sauces became common signatures, and Kam Lu Wantán emerged as a festive, family-style favorite in Lima’s many chifas.