Deep fried wontons are a great appetiser and kids love their crunchy texture. These have a tasty pork and prawn centre in a crispy coating.
Whip up a plate of these, add some dipping sauces, and dig in!
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Ingredients
1 egg
40 wonton wrappers
vegetable oil for deep frying
Filling
500 grams minced pork
the fatty type
100 grams green prawn meat
finely chopped
1 teaspoon sugar
1 tablespoon cornflour
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 green onion
finely chopped
Allergy Advice
Contains Eggs
Contains Gluten
Contains Sesame
Contains Shellfish
Contains Soy
Equipment
- 1 small bowl
- 1 food processor
- 1 paper towels
Instructions
- Mix all filling ingredients together
- .In a small separate bowl, lightly beat the egg.
- Take 1 tsp of filling and place it into the centre of a wonton wrapper. Brush two adjoining edges with the egg and fold the wrapper over to form a triangle.
- Heat oil until very hot. Deep fry in batches of six and drain on paper towels. Serve with sweet and sour dipping sauce.
Notes
Sweet and sour sauce is widely available at the supermarket.
If I'm feeling lazy, I put the mixture into the food processor to combine; it creates a smooth texture.
Asian butchers sell two types of pork mince: The one you want has fat in it for flavour.
You really need to stick to the quantities in this recipe. If the wonton fillings are too wet, they explode and fill up with hot oil.
Pork is pink when it is cooked so you need to pull a wonton apart and feel the temperature of the centre of to get an idea if they are cooked.
This recipe was created by Jennifer Cheung for Kidspot.
