Crispy Fried Wonton

I never had the need to learn to make fried wonton when I lived in Jakarta. There’s this one place that sells amazingly crispy and yummie fried wonton – although it’s the chicken noodle that’s to-die-for.  You know where it is     Since I live in the mainland, I rarely find any fried wonton, you know, the crispy ones. If there’s one, it would be soaking wet in oil with the flavours I barely recognize.

I come to one conclusion, the best chinese food is not in the mainland China. It’s in South East Asia. Singapore-Indonesia or Malaysia.  Anyway, this is my first trial to make fried wonton. So simple and makes a great afternoon or evening snacks.

* as featured in Tastespotting and Foodgawker

There’re several different versions of the recipe, but I like this one better. I know how it should taste like, at least.

DEEP FRIED WONTONS

Ingredients:
*  1 packet of wonton wrappers (square ones) from market
*  1/2 pound minced chicken
*  5 pcs of large prawns – minced
*  4 stalks of spring onions – finely chopped
*  2 tbsp of light soy sauce (I use soy sauce for seafood)
*  1 tbsp of oyster sauce
*  1/2 tsp. sesame oil
*  1/2 tsp. sugar
*  1 egg – whisked
*  1 tsp. corn or potato starch
*  salt and pepper to taste
**  Mix them all together

Cooking Directions:

1.)  Prepare the filling, place about 1 tsp filling in the center of the skin
Brush egg white to the edges and around the filling
Seal it tight in a triangle shape, seal the two edge together
and make a tight pocket
2.)  Repeat until filling is finished
3.)  Heat up oil in a deep heavy skillet over medium heat
4.)  Fry wonton for a few minutes on each side or until golden brown.
5.) Remove and drain oil on paper towels
Serve with sweet chili dipping

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