Description

We created this sauce to accompany our wontons when we launched Wontoneria with Stevie Parle at Joy@Portobello, during the lockdown of January 2021, for Chinese New Year.

It is a twist on the Shanghainese “red oil” wonton sauce which we love. We had so many customers get in touch, asking for more sauce and whether they could buy it separately. Sally who managed the Joy Shop told us that people were pinching pots of the sauce from other orders and renamed it “crack sauce”, because it’s “totally addictive” and she pours it in everything.

Wontons aside, you can pour it on steamed tenderstem broccoli or any veg, salads, poached chicken, grilled fish, noodles...

Ingredients

Chilli Oil [Soybean Oil
Chilli (35%)
Onion
Black Beans (Soyabeans
Water)
Salt
Sichuan Peppercorns
Sugar
Flavour Enhancer(E621)]
Vinegar (32%)(Water
Glutinous Rice
Wheat Bran
Salt
Sugar)
Light Soya Sauce [Water
Salt
Soybeans
Sugar
Wheat Flour
Preservative (E211)
Flavour Enhancer (E631
E627)]
Sugar

Made in: United Kingdom

Currently available

"THINGS YOU NEED IN YOUR LIFE! Listen, full disclosure, I pretty much drank half the bottle of the chilli vinegar on the first try! But aside from that, there is an incredible soya sauce, chilli oil, WO sauce (their own special XO sauce) and Chinese wind dried sausages... GET INVOLVED PEOPLE! It's mega addictive stuff!"
Sabrina Ghayour

Chilli Vinegar Dressing

Product category Condiments & Sauces

£7.80

420g

About Poon's London

Slough, United Kingdom

My father started in the kitchen young. In Hong Kong, he trained with a Swiss pâtissier and in the mid-Sixties he came to England in pursuit of my mother. Three years later they opened the iconic Poon’s of Covent Garden at 41 King Street (now a Burberry store.) The great and the good dined there – from Mick Jagger to Barbara Streisand. In 1980 my father was awarded a Michelin Star. Restaurants in Geneva and The City followed.

My parents retired in 2006. I have worked in all my parents’ restaurants and swore I would never go into the business, but what chance does one stand against kismet? So, I bring you my Chinese kitchen from the depths of my heart & my family’s hearth.

Have questions?

Amy Poon

Send us a message