Seeni Sambol Appetizer Experiment #1: Wontons

I’m a little obsessed with seeni sambol, the Sri Lankan traditional accompaniment of caramelized onions, cooked long and dark with tamarind and chili — made vegetarian if you like, but even tastier, I have to say, with some dried Maldive fish simmered in.  The perfect accompaniment to an egg hopper — but egg hoppers are actually kind of a pain to make, especially for a party, as you have to cook each one individually and steam them slowly.  And they’re not bite-size  treats — I wondered how I could introduce my American friends to the glory of seeni sambol at a cocktail party or tea.  And thus, we set out on our quest — to create the perfect seeni sambol appetizer.

The first attempt was, I’m sad to say, a failure.  I was in a hurry, cooking a lot of things for our holiday party, and so I went for the simplest option available — pre-made wonton shells from the grocery store, filled with seeni sambol.  They were…all right, I suppose?  The wonton shells felt wrong, though; they were too crispy, and they didn’t meld with the sambol.  Adding some cooked egg helped — that was definitely the right flavor the seeni sambol needed to mellow the pungency and make a rich, yummy bite.  But I didn’t think the wontons were the right container.  I’d have to try something else.

 

Also, when I tried pre-filling the wontons and refrigerating them, the seeni sambol gave off oil that discolored the wontons and made them a little greasy to pick up.  Not ideal.  If you really want to go with the wonton option, fill them right before serving.

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