Ingredients (nutrition)
- 2 tbsp vegetable oil
- 230 g minced pork
- 230 g finely chopped shrimps
- 1 1/2 tbsp soy sauce
- 1 tbsp dry sherry
- 3 tbsp finely chopped bamboo shoots
- 2 Chinese dried mushrooms, soaked drained and finely chopped
- 2 finely chopped spring onions
- salt to taste
1 tsp cornflour mix with 1 tbsp water
- 38 wonton wrappers
- 1 lightly beaten egg
- vegetable oil for deep frying
Preparation (instructions)
- Heat oil in a deep skillet and add in pork, shrimps, soy sauce, dry sherry, bamboo shoots, mushrooms, spring onions and salt.
- Cook until pork lose its pinkness and stir in cornflour mixture.
- When the mixture thickens, remove from heat and set aside to cool.
- Lay flat all wonton wrappers on a flat working board.
- Brush edge of wonton wrappers with egg and place a small amount of pork and prawn mixture on half of the wrapper.
- Fold the other half to form a triangle shape.
- Seal the edge by pressing lightly.
- Deep fry prepared wontons in a hot oil until golden brown.
- Remove from heat, drain on kitchen paper towel and serve hot with chili sauce.
Servings: 7
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