Deep fried wontons with sweet chili sauce dipping
I never had the need to learn to make fried wonton when I lived in Jakarta. There’s this one place that sells amazingly crispy and yummie fried wonton – although it’s the chicken noodle that’s to-die-for. You know where it is 😉 Since I live in the mainland, I rarely find any fried wonton, you know, the crispy ones. If there’s one, it would be soaking wet in oil with the flavours I barely recognize.
I come to one conclusion, the best chinese food is not in the mainland China. It’s in South East Asia. Singapore-Indonesia or Malaysia. Anyway, this is my first trial to make fried wonton. So simple and makes a great afternoon or evening snacks.
* as featured in Tastespotting and Foodgawker
There’re several different versions of the recipe, but I like this one better. I know how it should taste like, at least.
DEEP FRIED WONTONS
Ingredients:
* 1 packet of wonton wrappers (square ones) from market
* 1/2 pound minced chicken
* 5 pcs of large prawns – minced
* 4 stalks of spring onions – finely chopped
* 2 tbsp of light soy sauce (I use soy sauce for seafood)
* 1 tbsp of oyster sauce
* 1/2 tsp. sesame oil
* 1/2 tsp. sugar
* 1 egg – whisked
* 1 tsp. corn or potato starch
* salt and pepper to taste
** Mix them all together
Cooking Directions:
1.) Prepare the filling, place about 1 tsp filling in the center of the skin
Brush egg white to the edges and around the filling
Seal it tight in a triangle shape, seal the two edge together
and make a tight pocket
2.) Repeat until filling is finished
3.) Heat up oil in a deep heavy skillet over medium heat
4.) Fry wonton for a few minutes on each side or until golden brown.
5.) Remove and drain oil on paper towels
Serve with sweet chili dipping
say.. try to add chinese five spice, It works well for my pangsit at that time