Fried Wonton

Fried wonton using the 'all eggs sang mein' dough does not remain crispy but they are fabulous in soup. If you are planning them to be an appetizer, eaten with chilly sauce, then i would suggest using these Wonton Wrappers.



Ingredients:

40–45 pieces wontonn wrappers

Enough oil for deep-frying

Filling

100g shelled prawns, minced(make sure that prawns are wiped really dry)
200g shoulder pork, minced
50g water chestnuts, chopped finely
1 tbsp finely chopped carrot
1 tbsp chopped spring onion
1 egg yolk


Seasoning:

1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
Pinch of pepper
1/2 tsp ground dried sole
1/2 tsp sesame oil
1 tsp corn flour

Dipping sauce (combine):

3 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp plum sauce
1 tbsp sugar
1 tbsp lemon juice
1 tbsp toasted sesame seeds (optional)

Method:

Mix all the ingredients for the filling together with the seasonings until well combined and leave in the fridge for 1/2  - 1 hr.

Place one teaspoon of the filling in the centre of each wonton wrapper.

Seal the edges of each wrapper with a bit of water

Fold into a triangle. Wet one end of the longest side of triangle and let the other end meet. Pinch to seal.

Repeat until all wrappers are done.

Heat enough oil in a wok until just hot.

Put in wonton in batches and deep-fry until golden brown in colour.

Remove and drain on paper towels.

Serve the crispy wonton with the dipping sauce or mayonnaise.

To prepare the sauce:

Ccombine all the ingredients for the sauce and mix well.

This sauce is also ideal for any other deep-fried foods.

Serve the crispy wonton in soup of your choice.



Serves