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Fried Wonton

This is the only dish that I cooked before I had my own place. I rarely cook when I was staying with my parents because I did not like cooking in a kitchen which I don’t have all to myself. I love the experience of owning the kitchen and having full control over where the pots & pans and ingredients are kept (I sound so much like a control freak, haa). So I would say this dish has a bit of sentimental value for me and you can also say it’s my most practised recipe. Boon’s verdict on this dish: “very good, you can cook it when we have friends over“. Meaning my other dishes cannot serve to others izit, hahaha ;P

Fried Wonton

Ingredients (Serves 2)
Filling:
100g water chestnut, chopped
100g minced chicken (or pork)
150g square wonton skins
1 tsp brown sugar
1 tbsp chopped english parsley
1 tbsp chopped garlic
1/2 tbsp chinese cooking wine
1 1/2 tbsp light soy sauce
chinese pepper

You will also need:
vegetable oil for deep frying
3 prawns, deveiled, cut to small cubes

Method
Put the ingredients for the filling in a bowl and mix well. Place 1 tsp of the mixture in the center of the wonton skin, and add a piece of prawn on top. Wet the edges with water, fold down diagonally to form a triangle (see illustrated guide below). Press gently on the edges to seal. Deep fry the dumplings in 170C/340F for 2 minutes, or till golden brown. Drain on kitchen towels/tempura papers and serve with mayonnaise.

How to fold wonton

Beautiful wontons before being deep fried

Tags: Deep Frying, dumplings, savoury, wonton

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