Fried Wontons
Char wantan or fried wontons are simply moreish. Serve them with any sauce you like. I like mine served with a chilli and garlic dip or some chilli mayo.
Ingredients 15
60 wonton wrappers
neutral-flavoured cooking oil, for deep-frying
sriracha mayonnaise, to serve
Filling
225 g minced pork (ground pork)
225 g raw prawns (shrimp), peeled, chopped
20 g fresh ginger, piece, finely grated
30 g spring onions (scallions), finely chopped
2 tbsp Shaoxing rice wine
1 tbsp light soy sauce
1 tbsp sesame oil
Pinch salt and freshly ground black pepper, each
Dipping Sauce
2 tbsp light soy sauce
1 tbsp caster sugar (superfine sugar)
10 g bird's eye chillies, finely sliced
10 g garlic, crushed
1 tbsp lime juice
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Method 7
To make the filling, combine all the filling ingredients in a large bowl.
Fill a small bowl with water. Place a in one hand. Spoon a teaspoon of the filling in the centre of the wrapper. Fold the wrapper over the filling to enclose. Using your fingertip, apply a thin layer of water along the sides of the wrapper and press to seal. Repeat with the remaining wrappers and filling.
If not using the same day, place them on a lined baking tray and freeze overnight. The next day, transfer to containers or zip-lock bags and store in the freezer for up to 6 months, ready to cook from frozen.
To make the dipping sauce, combine all the sauce ingredients in a small bowl and mix until the sugar has dissolved. Transfer to a serving ramekin.
Heat the cooking oil in a wok over a medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
Deep-fry the wontons in batches of 10, flipping once or twice every minute, until both sides are golden and crispy. Remove and drain on paper towel.
Serve warm with the dipping sauce and sriracha mayonnaise.
Diana Chan's tips
If not using the same day, place them on a lined baking tray and freeze overnight. The next day, transfer to containers or zip-lock bags and store in the freezer for up to 6 months, ready to cook from frozen.
