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
* 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
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