Wonton (or wantan, wuntun, wanton) is a bite-size dumpling; filled with meat/seafood/vege and wrapped in a dough made from egg, flour, water and salt. Wonton can be served deep fried or boiled (cooked in water/soup). In my opinion, fried wonton is one of those food that no one can say no to; unless you are super health conscious and hate fried stuff in general. Fried wonton can be made with any fillings but typically made from minced prawn with pork or chicken and some vegetables i.e. carrots, chives, spring onions, water chestnuts. It is a versatile dish, can be served as appetizer or side dish or just as plain snacks. The dough wrapper can be bought in any Asian groceries these days and can be kept in fridge up to weeks.
In my version of fried wontons, I use chicken mince as an alternative to the usual pork mince. It turned out really good as it the ground chicken was really smooth and the fillings tasted like nuggets!
- 250g mince chicken
- 150g prawn, finely diced
- 1 pack wonton wrappers
- 1 egg (lightly beaten)
- 2 sprigs of spring onions, finely chopped
- 1/2 carrot, finely minced
- 2 garlic cloves, finely minced
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/4 teaspoon cornstarch mix with 1 tablespoon water (used to seal wonton)
- 1/2 teaspoon light soy sauce
- Salt and pepper to season
- Oil for deep frying
- Combine all ingredient in a bowl and mix well.
- Season with salt and pepper. Set aside.
- Lay a piece of the wonton wrapper on your palm and using a teaspoon, scoop the mixture onto the middle of the wrapper. Dip your index finger into the cornstarch water and trace it on the outer edges of the wonton wrapper. Fold it half by meeting the edges onto one another to form a triangle shape. Pinch to seal the wonton tight.
- Heat up some cooking oil in a wok and deep fry the wontons in batches till they turn golden brown.
- Serve hot with chili sauce.