These deep-fried wontons are deliciously crunchy and make a marvellous meal served with steamed rice and a salad.
2 tablespoons vegetable oil
8 oz. lean pork, minced
8 oz. peeled prawns or shrimps, finely chopped
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoon salt
5 canned bamboo shoots, drained and finely chopped
2 Chinese mushrooms, washed, soaked in cold water for
20 minutes, drained and chopped
2 spring onions , trimmed and finely chopped
1 teaspoon cornflour mixed with
1 tablespoon water
8 oz. Wonton Dough, thinly rolled and cut into
36 X 3-inch squares, or
36 bought wonton wrappers sufficient vegetable oil for deep-frying
In a large frying-pan, heat the oil over high heat. When the oil is hot, reduce the heat to moderately high. Add the pork and fry, stirring constantly, for 1 minute or until the meat begins to brown. Add the prawns or shrimps, soy sauce, sherry, salt, bamboo shoots, mushrooms and spring onions and fry, stirring constantly, for a further 1 minute. Add the cornflour mixture to the pan and stir until the liquid thickens. Remove the pan from the heat and, using a large spoon, transfer the mixture to a bowl. Set aside to cool.
Place the wonton wrappers on a flat working surface. Place a teaspoon of the filling just below the centre of each wrapper. Using a pastry brush dipped in water, wet the edges of the dough. Fold one corner of the dough over the filling to make a triangle and pinch the edges together to seal. Pull the corners at the base of the triangle together and pinch them to seal. As each wonton is ready, place it on a plate.
Repeat until all the wontons are filled and sealed.
Fill a large deep-frying pan one-third full with vegetable oil. Set the pan over moderate heat and heat the oil until it reaches 375 °F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 40 seconds.
Add the wontons to the oil, 8 or 10 at a time, and fry for 2 minutes or until they are golden brown. With a slotted spoon, remove the wontons from the oil and drain them on kitchen paper towels. Keep hot while you fry and drain the remaining wontons in the same way.
Transfer the wontons to a heated serving dish and serve at once.