Fried Wonton
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Chinese
Serves: serves 4
Ingredients
  • 200 g minced pork
  • 100 g (5 – 6 pieces) glass prawns
  • 3 – 4 (about 30 g) water chestnuts – peeled and chopped (I’m using canned version)
  • 1 packet (200 g) wonton skin
  • Cooking oil for frying
  • Seasoning:
  • 1 tsp rice wine
  • 1 tsp minced ginger
  • 3 tsp sole fish powder (optional) – if not using, replace with 1 tsp salt
  • 1 ½ tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • Few dashes of white pepper
  • 1 beaten egg – use only half and reserve the rest to seal the edges
  • 2 tsp corn starch
Instructions
  1. Peel and devein the prawns.
  2. Chop them into small pieces. Do not mince them too finely or they will lose the crunchy texture.
  3. In a large bowl, combine all the ingredients and seasoning.
  4. Give it a good mix and marinate in the fridge for at least 30 mins.
  5. *To make sure the meat is well seasoned, I highly recommend cooking a tsp of the meat in a pan to taste it. Adjust with more seasoning if necessary before putting them whole batch in the fridge.
  6. To wrap the wontons:
  7. Remove the wonton skins from the wrapper and cover with a cloth to prevent the rest from drying out.
  8. Place a tsp of the meat mixture in the centre of the skin and dap the edges with the reserved egg wash.
  9. Seal the edges carefully into a triangle. You could leave it as it is but if you wish to make them into ingot shapes, bring the two longer edges together and seal them with some egg wash.
  10. Repeat with the rest.
  11. Heat oil in a deep frying pan over medium heat, covering about ¼ from the base.
  12. When the temperature reaches 180°C/350°F, place a few wontons and fry for 2 – 3 mins, until golden brown. If the skin is browning too fast, turn down the heat slightly. The cooked wontons should be floating on top of the oil.
  13. Drain on paper towel and serve warm with ketchup or mayonnaise.
Recipe by Bear Naked Food at http://www.bearnakedfood.com/2016/07/13/fried-wonton/