Keow Taud
Fried WontonsWonton soup is not theonly way to enjoy these delicious dumplings. As a kid, I loved starting my mealwith fried crispy wontons served with sweet chili sauce. You can use thisrecipe to make poached wontons for soup as well.
Ingredients
- MAKES: 24 WONTONS
- 1 lb 454 g coarsely ground lean pork
- 1 lb 454 g medium shrimp, peeled, deveined and coarsely chopped
- 2 tbsp 30 ml thin soy sauce
- 2 tbsp 30 ml oyster sauce
- Few drops sesame oil
- 2 tsp 10 ml sherry
- 1 tsp white sugar
- 1 scallion minced
- 1 tsp cornstarch
- Pinch salt
- Pinch white pepper
- 24 wonton wrappers
- 1 egg lightly beaten, for sealing
- 2 qt 1.9 L canola or other high-temperature cooking oil
- Sweet chili sauce or plum sauce for serving
Instructions
- Combine the pork, shrimp, soy sauce, oyster sauce, sesame oil, sherry, sugar, scallion, cornstarch, salt and pepper in a large bowl, mixing them together well.
- Lay one wonton wrapper in front of you.
- Moisten all the edges of the wonton wrapper with the beaten egg.
- Place a heaping teaspoon of filling in the center, then fold over to make a triangle.
- With both hands hold the triangle by the two widest corners then push down so that the filled center folds up similar to a tortellini.
- Place the completed wontons on a tray.
- Uncooked, the wontons can be wrapped and kept frozen for 1 to 2 weeks then dropped into the fryer frozen.
- When ready to cook, heat the oil in a 4- or 5-quart (3.
- 8- or 4.
- 7-L) Dutch oven or pot until the oil reaches 360°F (180°C).
- Working in small batches, fry the wontons until golden, about 2 minutes on each side.
- Drain on a wire rack placed over a cookie sheet.
- I like to serve the wontons with sweet chili or plum sauce.
