Oriental deep fried wontons filled with prawns and spring onion

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Oriental deep fried wontons filled with prawns and spring onion

Ingredients 

9 medium uncooked Prawns about 300g
1 tablespoon finely sliced spring onion scallions
1 tablespoon roughly chopped coriander leaf
1.5 teaspoons finely diced Ginger
1 teaspoon shao hsing wine or dry sherry
1 teaspoon light soy sauce
1 teaspoon Oyster sauce
0.25 teaspoon Sesame Oil
0.25 teaspoon white sugar
16 fresh wonton wrappers about 7cm square
2 cups rice wine vinegar
1.5 cups white sugar
5 tablespoons Fish sauce
2 large Red chilli's finely sliced on the diagonal
Vegetable oil for deep frying

Method

For the wontons, peel and de-vein prawns. Place them into a food processor - you should end up with about 150gm diced prawn meat. Combine meat with rest of wonton ingredients, excluding wrappers, and cover and refrigerate for 30 minutes.

Next fill and shape the wontons; seal by running a finger dipped in water around the edges

Heat oil in a hot wok until surface seems to shimmer slightly.

Add wontons in batches and deep-fry for about 2 minutes or until just cooked through and lightly browned.

To test the wontons you will need to remove one using a slotted spoon and cut it through with a sharp knife to see if the prawns are just cooked through.

Remove wontons with a slotted spoon and drain well on kitchen paper.

Repeat process with remaining wontons.

Serve with a sweet chilli sauce and hoisin sauce.

Products Used 

KitchenCraft World of Flavours Oriental Carbon Steel 35cm Non-Stick Wok
KitchenCraft World of Flavours Oriental Bamboo Chopsticks
KitchenCraft World of Flavours Oriental Bamboo Skimmer
KitchenCraft World of Flavours Oriental Medium Two Tier Bamboo Steamer and Lid