Using a mixing bowl, add the turkey, shrimp, sark soy sauce, toasted sesame oil and the white pepper and stir thoroughly to combine. The mixture should be sticky to the touch which is ideal.
230 g turkey mince, 115 g shrimp, ½ tsp dark soy sauce, ½ tsp toasted sesame oil, ½ tsp white pepper
Pour a little water into a small cup. This will be used to help seal the wrappers.
Place one wonton wrapper into the palm of your hand and add nearly ½ a tablespoon of the turkey/shrimp mixture into the middle.
20 medium wonton wrappers
Dip a finger into water and run it around the edge of the wrapper.
Slightly cup your hand closing the wrapper and gather opposite side and gently pinch together. Once pinch, slightly twist in any direction.
Spin the wrapper around in your hand and repeat the process. You are basically gathering the sides together and twisting to seal. Once you have done a few, it will become second nature and you will plough the rest of the wrappers.
When you are ready to fry, turn on your deep fat fryer or add vegetable oil to a deep sided pan, filling no more than ½ of the pan height for safety. The temperature should be 190C/375F.
Vegetable oil
Carefully add the wonton wrappers and fry until golden brown and crisp. Remove from the oil and drain on kitchen paper.
Serve with a dipping sauce for a perfect starter, canape or side dish.