Deep Fried Wontons
Wontons are so versatile as you can fill them with anything and you can freeze them for another day.
Print Facebook Pinterest Twitter Add to Collection Servings: 20 wontons
Calories: 21kcal
Ingredients
- 2 large spring onions
- 4 large shitake mushrooms soaked for 1/2 hour
- 1 tbsp cornflour
- 1 1/2 tsp oyster sauce
- 1 in Root ginger
- 100 g minced pork
- 80 g peeled prawns chopped
- 1 pinch White Pepper
- 1 pack wonton wrappers
Instructions
- 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.
Nutrition
Calories: 21kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 10mg | Sodium: 48mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 0.02g
