battered
Crispy Wontons
Fried Wontons
200g minced pork
12 tiger prawns (chopped into small pieces)
1 pack of wonton skins
3 water chestnuts (peeled and chopped into small pieces)
1 strand of spring onion, finely chopped
small knob of ginger, minced
1/2 teaspoon of sesame oil
1/2 teaspoon of corn flour
1/2 teaspoon of soy sauce
A few dashes of white pepper powder
Salt to taste
Oil for deep frying
In a bowl, mix the minced pork, tiger prawns, water
chestnuts, chopped spring onions, ginger and corn flour. Add in a splash of cold water and mix lightly with your hands in a circular motion.
Season with the remaining ingredients and put in the fridge until ready to use.
Ideally, this mix should be left to marinate for at least 30 minutes to overnight, if desired
When ready, wrap the wontons with the skins - step-by-step method will be provided
Heat up some cooking oil in a wok so that the wontons can sit nicely in the pot.
Slowly add in the wontons without over crowding the pan which will reduce the temperature of the oil.
When the wontons are golden and cooked through, place them on a wire rack to drain off the excess oil. Repeat for the rest of the wontons.
Serve hot with chilli
sauce or extra soy.
OTHER RECIPES
Crispy Rice topped with Fresh Thai Salad
Spicy Potato Fritters
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