Crispy wontons recipe
A crispy wonton recipe, fresh from the kitchens of The School of Wok. Fill with Chinese mushrooms and tiger prawns.
Ingredients
- 150 g raw tiger prawns (optional)
- 1 handful Chinese chives
- 3 Chinese mushrooms (soaked in hot water overnight)
- 1 clove garlic
- 1 handful of coriander
- 2 spring onions
- 2 leaves of Chinese leaf
- 15 -20 wonton pastries
- 5.3 oz raw tiger prawns (optional)
- 1 handful Chinese chives
- 3 Chinese mushrooms (soaked in hot water overnight)
- 1 clove garlic
- 1 handful of coriander
- 2 spring onions
- 2 leaves of Chinese leaf
- 15 -20 wonton pastries
- 5.3 oz raw tiger prawns (optional)
- 1 handful Chinese chives
- 3 Chinese mushrooms (soaked in hot water overnight)
- 1 clove garlic
- 1 handful of coriander
- 2 spring onions
- 2 leaves of Chinese leaf
- 15 -20 wonton pastries
- 2 tbsp light soy sauce
- 1 pinch sugar
- 1 cup sesame oil to cover
- 2 tbsp light soy sauce
- 1 pinch sugar
- 1 cup sesame oil to cover
- 2 tbsp light soy sauce
- 1 pinch sugar
- 1 cup sesame oil to cover
Details
- Cuisine: Chinese
- Recipe Type: Snack
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Finely chop the vegetables and place in a large prep bowl, then finely dice the prawns (if using) and add to the prep bowl.
- Season with soy sauce, a pinch of sugar and cover with sesame oil. Mix well. Lay out your wonton pastries on a flat surface.
- To assemble: place 1 tsp filling in the centre of the pastry. Using the tip of your finger wet all sides of the pastry with cold water.
- Fold bottom corner over the filling to the top corner and press pastry down to seal all sides (to form a triangle).
- Holding the base of the filling with your thumbs, pull the 2 corners of the triangle towards each other, overlap the ends and then press together to form a `trough' shape.
- Set aside and fold all wontons the same way.
- Deep fry the wontons at 180C until golden brown. They usually start to float once cooked as there will be air inside the parcels.
- Serve with sweet chilli sauce on the side.
Recipe from The School of Wok (follow them on Twitter - @schoolofwok)
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