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Fried Pork & Prawn Wonton

by Jac's Veghead (follow)
Dinner (2274)      Chinese (139)      Entree (137)      Pork (120)      Fried (33)      Prawn (28)      Traditional (8)      Wonton (4)     
Authentic Chinese street food at its finest. This recipe is my boyfriend's mother's recipe. Every time we visit her she has these, and her famous spring rolls ready for him and he has been eating them since he was a toddler.

The smell is amazing, they are made with love and taste beautiful. Skip the frozen food aisle and have a go at making these crispy snacks yourself.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 36 servings

175 grams minced pork
85 grams prawns
2 shallots
1 handful Chinese coriander
Salt and pepper
2 tsp soy sauce
1 tsp sesame oil
2 garlic cloves
2 tsp ginger root
36 Wonton wrappers, 9cm square, thawed if frozen.
Oil to fry

In a bowl mix together the pork mince, chopped prawns, snipped spring onions, crushed garlic, grated ginger, sesame oil, coriander and soy sauce.

Peel off a wonton wrapper and place 1 tsp of mixture in the center. It can be tempting to put more in but do not overfill or they will burst in the wok.

Fold the wonton in half.

And then crinkle the top flat side and pinch together.

Repeat until you have used all the mixture.

Pour vegetable oil into a wok and heat so the oil is hot but not bubbling. You are not deep frying the wontons so you only want about 1 finger worth of oil. You don't want the oil too hot or the outside will burn and the inside will be raw.

Carefully place the wontons into the oil and fry for about 2 minutes on each side.

Once golden on the outside place in an egg carton to drain and cook the rest.

Serve with sweet chilli sauce and gui lin chilli sauce.

Instead of frying these wontons can be steamed!

I like this Recipe - 3
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