Savoury Deep-fried Wonton
2 min readZha Huntun
MAKES:30-35
250g wonton skins
600 ml(1 pint) vegetable oil, for deep-frying
FILLING
375g raw peeled prawns, deveined and chopped or coarsely minced
125g minced fatty pork
2teaspoons salt
2teaspoon freshly ground white pepper
4tablespoons finely chopped spring onions
2teaspoons shaoxing rice wine
1teaspoon sugar
2teaspoons sesame oil
1egg white, lightly beaten
SWEET AND SOUR SAUCE
150 ml(4 pint) water
2tablespoons sugar
3 tablespoons white rice vinegar
3 tablespoons tomato puree or ketchup
1teaspoon salt
2teaspoon freshly ground white pepper
1teaspoon cornflour, blended with 2 teaspoons water to a smooth paste Prosaic wontons become savoury treats when dipped in a sweet and sour sauce. The sauce can be made a day in ad-vance, refrigerated and brought to room temperature before serving.
1. For the filling, put the prawns and pork in a large bowl, add the salt and pepper and mix well, either by kneading with your hands or by stirring with a wooden spoon. Add all the other filling ingredients and stir well into the prawn and pork mixture. Cover the bowl with clingfilm and chill in the refrigerator for at least 20 minutes.
2. Meanwhile, combine all the sauce ingredients except the cornflour paste in a small saucepan. Bring the mixture to the boil, stir in the cornflour paste and cook for 1 minute. Leave to cool.
3. When you are ready to stuff the wontons, put 1 tablespoon of the filling in the centre of the first wonton skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top so that the wonton is sealed-it should look like a small filled bag.
4. Heat a wok over a high heat until it is hot, then add the oil for deep-frying. When the oil is hot and slightly smoking, add a handful of wontons and deep-fry for 3 minutes until golden and crispy. Remove witha slotted spoon and drain on kitchen paper. Continue to fry the remainder of the wontons. Serve them at once with the sweet and sour sauce.
