Deep Fried Wonton with Sweet and Sour Sauce            炸 雲 吞 糖 醋 汁

Deep fried wontons are one of my childhood favourite foods to eat. They are such a party starter foods, talk of the party due to its delicate, light and crispy wrappers with the explosion of fresh shrimp and pork flavours.  The ingredients for wonton are the same as the boiled wontons but deep frying them gives these wontons that crunch and it really does transforms the whole tasting experience.

Serves: 5 to 6
Prep Time: 30 minutes
Cooking Time: 2-3 minutes

Ingredients for Wonton                               
350 grams ground pork
450 grams raw prawns
2 tablespoon light soy sauce
1 tablespoon shaoxing wine
1 tablespoon sesame oil
1 teaspoon salt
4 dashes white pepper powder
1 pack wonton skins
2 eggs
3 sprigs spring onions

Ingredients for Sweet and Sour Sauce
3 tablespoons white vinegar
3 tablespoons white sugar
3 tablespoons tomato ketchup
3 tablespoons water
1 tablespoon light soy sauce
1 teaspoon corn starch

Oil for Deep frying
1 litre vegetable oil

Method

• Finely chop the pork or put into a food processor to form a rough paste. De-veined and finely chopped the prawns, then finely chop the spring onions. Set aside.

• In a large bowl, combine the pork, shrimp, wine, soy sauce, salt, pepper, chopped spring onions and sesame oil. Crack an egg into the bowl and mix well, set aside and marinade for 20 minutes.

• Place a wrapper flat on the palm of your hand, place  one teaspoon of filling in the centre of the wonton skin. Pull the bottom corner up to the top, folding the wrapper over the filling to make a triangle. Pinch as much air out of the wrappers as you can. Press edges firmly to make seal the edges.

• Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together.
• Place onto a plate lightly dusted with flour. Leave a space between each wonton to prevent them from sticking. Continue until all wrappers are used.

• In a wok, bring oil to heat at 180 degree Celsius, 356 Fahrenheit. To test the hotness of the oil place the tip of a wooden chopstick in the centre of the wok. The oil should bubble.
• Carefully place 7 to 8 wontons at a time and turn them over with wooden chopsticks and deep fry for 2 to 3 minutes. Wontons are ready once they turn golden brown and float to the top of the oil. Drain onto paper towels to rid of excess oils.

• In a pot, combine the sweet and sour ingredients, mix well. Heat the sauce on low heat settings for 5-7 minutes. Pour into a dipping dish, serve.

Copyright © Winse Chan