Crispy 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.
Prep Time: 20 mins
Cook Time: 20 mins
- 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
- 1 tsp sugar
- 2 tbsp finely chopped spring onions
- 1 tbsp chopped garlic
- 1 tbsp Shaoxing 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
- In a bowl, mix minced meat, water chestnuts and prawns with (A); marinade for a few hours or overnight in the fridge.
- Place 1 tsp of the mixture in the center of the wonton skin, and add a piece of prawn on top of the filling.
- Wet the edges with water, fold down halfway diagonally to form a triangle. Press gently on the edges to seal the wonton.
- 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.
- 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.
- If you have leftover wonton skin wrappers, deep fry them on their own for a crispy and delicious snack.
- While wrapping the dumplings, cover the dumpling skins in a clean and moist kitchen towel to avoid them from drying out.
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