Saturday, February 4, 2012

Fried Wontons / Gebratene Wantans 炸雲吞


I like to serve fried wontons as an appetizer.  They're very appetizing especially when they're served with sweet chili sauce.  It's a good Chinese New Year food as the wontons shaped like money bags and represent prosperity.  This dish is attractive and it's good for party finger food as well!

I think fried wontons are popular here, as I can see this in the menu of all the Thai and Chinese restaurants that I'd been to.  Back at home, we normally find them in certain restaurants where dim sum are served.  I always make lots of them and store them in small plastic bags in my freezer for further use.   

Today, I'm sharing with you fried wontons with pork and shrimps.  And here are the ingredients:

-  250g minced pork or chicken
-  12 medium shrimps
-  2 stalks spring onions, finely cut
-  1 tbsp grated  or finely chopped ginger
-  1 tsp sesame oil
-  1/2 tsp salt
-  1 egg, lightly beat, use only 1/4 of it
-  pinch of white pepper
-  1 tsp Kikkoman soy sauce
-  1 tsp corn flour
-  1/2 tsp sugar
-  a bit of water
-  wonton wrappers
-  oil for deep frying 
-  sweet chili sauce to serve
-  makes about 26 wontons

And here's the preparation:

-  first devein the shrimps and then finely chop them.

-  combine the meat, shrimps, spring onion, grated ginger, sesame oil, salt, soya sauce, corn flour, pepper, egg, and sugar together.

-  to wrap the wonton, place a heaping teaspoon of filling in the center and fold it in half.  Using finger, tap a bit of water in the middle of the wrapper as on picture one.  Then using your thump, push the right side to the center and do the same for the left.  I then like to give a gentle squeeze to make sure that it's stick properly. 

-  fry the wontons in hot oil for about 2 minutes, or until they turn golden brown.  While frying, stir them to make sure they're fried evenly and watch the heat.   Serve hot with sweet chili sauce or your favourite chili sauce!


  1. Hello hello... welcome to blogger and I am glad i'm the 1st to follow you...
    I love the way your photos of prep and work in progress... it's really a bonus for ppl with no cooking skill like me ;p gambadae babe... looking forward for more recipes.

  2. Thanks Veron, and thanks for your help! ;-)