Deep Fried Wontons

With the exception of the wrappers, oil and flour, mix all of the other ingredients in a bowl and put to one side to stand for about 15 minutes.

Take the first wonton wrapper and spoon some filling into the centre of it.

Dampen the top left and right edges of the wonton edges and bring the bottom side up to meet the damp edges.

This should make a triangle. Gently squeeze the air out of the wonton and make sure it is sealed well.

Roll the bottom two corners together and with a damp finger moisten one corner and "stick" the other to it. This is optional but does help to seal the wonton and avoid leakage.

Pour some flour on to a plate, This will be your storage area while you make the rest.

Make the rest repeating the procedure as described above.

To cook, simmer them gently in a large saucepan of water for about 6 - 7 minutes until they rise to the surface and are cooked.

My favourite method of cooking them is by deep frying them. Heat the oil to 180C making sure the oil is deep enough to cover them.

Fr them in batches for about 5 minutes under lovely and golden. Remove and drain on kitchen towel.

Serve with a dipping sauce.