I’ve never needed to learn to make fried wonton when I lived in Jakarta. Fried wontons are abundant there. There’s this one place that sells amazingly crispy and yummie fried wonton – although it’s actually the chicken-mushroom noodle that’s to-die-for. If you live in Jakarta, you probably know where it is     Eversince I live in the mainland, I rarely find any good fried wonton, you know, the crispy type ones. If there’s one, it would be soaking wet in oil with  flavours I barely recognize.

After experimenting on various wontons that the local chinese make, I come to one conclusion that the best chinese food is not from 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.

There are several different versions of the recipe.
I like this one better because it tastes the closest to crispy wonton I  know.

DEEP FRIED WONTONS

Ingredients:
*  1 packet of wonton wrappers (square ones)
*  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 & 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