CRISPY PRAWN WON TONS
2 min readThis is a great way of utilizing the same mixture designed for the har gao-same filling，but what a different end product！With the crispness of the pastry wrapping and the sweetness of the prawn，this is a dinner party canape must！For extra convenience，these can be made in advance and frozen，then defrosted as needed，with the end result being almost identical to that of a freshly fried won ton.
Makes 15 won tons
INGREDIENTS
1 packet of small spring roll pastries
200g Har Gao Prawn Filling
38g plain flour mixed with 38ml water，for sealing vegetable oil，for deep-frying
1.Lay a spring roll pastry out on a clean，dry work surface and position orientated to forma diamond shape.
2.Divide the filling into 15 portions（about 13g per portion）and place 1 portion of the filling about 2cm up from the bottom point of the pastry.
3.Flip the bottom point of the wrapper over the filing and roll up until you reach the 3 o’clock and 9 o’clock points.Then take a point in each hand，lift and cross them over the centre of the enclosed filling.Seal in place with the flour and water paste.
4.Repeat with the remaining filling and pastries.
5.Heat the oil for deep-frying in a deep-fat fryer to 180C.
6.Deep-fry the won tons，a couple at a time，for about 3-4 minutes or until the internal temperature reaches 55C-they will be golden brown in colour and crisp.
7.Remove from the oil and drain on kitchen paper.
