Vietnamese Fried Pork Wontons – Hoanh Thanh Chien

Add the pork, shallots, garlic and ginger into a mixing bowl along with the hoisin sauce, fish sauce, vegetable oil and cornstarch. Season with pepper and mix with your hands until nicely blended.

Take a wonton wrapper in your hand and place a teaspoon of filling on top. Spread the filling out in a thin layer across one half of the wrapper. Dab some water along the outside edges, then fold the wrapper across the top into a triangle shape and press the edges to seal. Repeat for remaining wontons.

Heat the vegetable oil in a small frying pan over medium heat until it's around 4 cm / 1.5 inches deep. Slide the wontons gently into the pan to avoid splashing the hot oil. Fry the wontons in batches until the filling has cooked and the outside is a deep golden brown (around 2 minutes per side).

Transfer the wontons to a plate lined with paper towel to drain.

Heat 1 tbsp vegetable oil in a small frying pan over medium heat and add the garlic and shallots. Stir fry for a minute or two until fragrant, then add the tomato and pineapple. Cook and stir until softened (around 3-5 mins).

Add the spring onions and fish sauce, then season with sriracha and lime juice to taste. Pour in the cornstarch slurry and stir until it starts to thicken. Add a little more of any seasoning until you're happy with the flavour, then remove from the heat and set aside.

Serve the crispy fried wontons with the sweet and sour sauce drizzled over the top, or place the sauce in a separate dipping bowl. Serve immediately.