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Crispy Fried Wontons

   

Fillings for fried wontons

Fried Wontons Recipe

In this recipe, the technique used folding the wontons is the easiest one - a half diagonal triangle fold. You can try out other ways of folding (such as twisting the ends to form a nice pouch) or use round wonton skins instead of squares. The most time-consuming part of making this dish is the wrapping, so you can enlist the help of your family for some special bonding time.

Serves: 4

Prep Time: 20 mins

Cook Time: 20 mins

Ingredients

  • 120g minced pork or chicken
  • 100g fresh water chestnut peeled and roughly chopped
  • 6 prawns shells and veins removed, diced
  • 150g square wonton skins
  • 1 cup vegetable oil
  • water

(A) Marinade

  • 1 tsp sugar
  • 2 tbsp finely chopped spring onions
  • 1 tbsp chopped garlic
  • 1 tbsp Chinese cooking wine
  • 1 tsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • a small pinch of salt
  • a few dashes of Chinese white pepper powder

Directions

  1. In a bowl, mix minced meat, water chestnuts and prawns with (A); marinade for a few hours or overnight in the fridge.
  2. Place 1 tsp of the mixture in the center of the wonton skin, and add a piece of prawn on top of the filling.
  3. Wet the edges with water, fold down halfway diagonally to form a triangle. Press gently on the edges to seal the wonton.
  4. Heat oil in wok until 180°C (356°F), then deep fry the wontons, in batches, for about 2-3 minutes, or until golden brown. Drain wontons on kitchen towels/tempura papers before serving.

Cooking Notes

  1. Run leftover oil from deep frying the wontons through a sieve and store the filtered oil in an air tight container for re-use. You can re-use the oil a couple of times. If the oil becomes too black or when it smokes too soon, it shows that the oil has spoiled and should be discarded.
  2. If you have leftover wonton skin wrappers, deep fry them on their own for a crispy and delicious snack.
  3. While wrapping the dumplings, cover the dumpling skins in a clean and moist kitchen towel to avoid them from drying out.
                                           

Leave a Comment





27 Responses to “Crispy Fried Wontons”

  1. tigerfish — August 2, 2011 @ 5:27 am

    I like the crunch that the water chestnuts add to the filling. Yum!
    Me too! Never knew how to cook till I had my own home.

    Reply

  2. norma — August 6, 2011 @ 4:11 am

    They remind me of Spanish empanadas. I have used wonton wrappers for my Spanish picadillo and I just love the crispiness of the wonton. Wish I had a few of yours right now. Thanks for the recipe.

    Reply

  3. Michelle — August 20, 2011 @ 9:56 pm

    Hi, Love ur simple, fuss-free recipes…my kind of style! I would love to share recipes too but unfortunately, I am the “agar agar” type of cook…can’t describe how much of what to add to x ingredient :-)
    Question : what brand of wanton skin to use, esp for soup cos it needs to be soft n thin,rite?

    Reply

    • wiffy replied: — August 24th, 2011 @ 2:42 pm

      Hi Michelle, sorry for my late reply. I did not choose a brand for the wonton skin, basically just got them at NTUC, they are vacuum packed :)

      Reply

  4. Caca — September 7, 2011 @ 10:46 am

    I love the KimChi wantan served by Kim Gary.

    Reply

  5. Rebecca — September 13, 2011 @ 12:22 pm

    Drooling over your receipes again! You always made food look so good!

    Do you think it is okay to use this exact receipe into a soup version? :)

    Reply

  6. Srp_r2 — December 7, 2011 @ 10:48 pm

    Looks yummy! Can’t wait to try.

    Any idea if popiah skin can be used instead of wanton skin? cos I don’t we have that where I am!

    Reply

    • wiffy replied: — December 7th, 2011 @ 11:21 pm

      as in spring roll skin? because popiah skin as I know is the white, paper thin type and I don’t think it can be deep-fried. wonton skin will be thinner and better, but if you don’t it, you can try substituting with the spring roll skin.

      Reply

  7. anse — July 21, 2012 @ 7:28 am

    THANKS FOR ALL THIS DELICIOUS SNACK,I CAN’T STOP EATING IT CUZ I LOVE IT VERRRRYYY MUUUUCH.

    THNAK YOU AGAIN

    Reply

  8. Joycelyn Tan — August 5, 2012 @ 12:08 am

    Can I know how long should I fry the wonton if I’m using Philips Airfryer and what is the temperature? Btw, have u fry black pomfret using Philips Airfryer?

    Reply

    • wiffy replied: — August 6th, 2012 @ 10:14 am

      Hi, I have not used the airfryer to fry wontons so far… but if you check the recipe booklets that come with the air fryer, you can get the approximate temperature and duration. I believe they have fried wontons recipe in it. HTHs

      Reply

  9. Lardee — March 22, 2013 @ 2:46 pm

    Notice ur wanton doesn’t include egg white as part of the stuffing, does it make a difference? Because I have another recipe that has egg white.

    Reply

  10. Praveen Kumar — January 22, 2014 @ 4:22 pm

    Lovely recipe

    Reply

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