Crispy Pork and Prawn Wontons | Marion's Kitchen
Crispy Pork and Prawn Wontons | Marion's Kitchen
Ingredients
Filling
- 200g (0.44 lbs) pork mince
- 100g (0.22 lbs) peeled and deveined prawns, roughly chopped
- 2 tbsp finely chopped spring onion (scallions)
- 2 tsp light soy sauce
- 1 tsp sea salt
- ½ tsp sesame oil
- 1 tsp cornflour (cornstarch)
- ¼ tsp ground white pepper
Other
- 20 wonton wrappers
- vegetable oil for deep frying
- Homemade Plum Sauce or Homemade Sweet Chilli Sauce or store-bought sauce to serve
Instructions
- 1
For the filling, combine the pork, prawns, spring onion, soy sauce, salt, sesame oil, cornflour and pepper.
- 2
Place a wonton wrapper on a clean work surface. Spoon 1 heaped teaspoonful of filling mixture into the centre of the wrapper. Brush edges with a little water. Fold into a triangle shape and firmly pinch edges together to enclose the filling and expel any air. Then pull the two triangle edges together to form a tortellini shape. Repeat with remaining prawn mixture and wrappers. You can freeze wontons at this stage or proceed to cooking.
- 3
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook the wontons until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
- 4
Serve with your choice of dipping sauce.
