A classic favourite, deep-fried wonton is not only found at dim sum eateries, but also at various places from small cafés to established restaurants.
Makes about 25 pieces
– Prawns (shrimp) 300 g (101/2 oz)
– Spring roll wrappers about 50 sheets
– Cooking oil for deep-frying
– Salt 3 g (1/10 oz)
– Chicken powder 3 g (1/10 oz)
– Sugar 8 g (1/5 oz)
– Potato starch 5 g (1/6 oz)
– Ground white pepper a dash
– Sesame oil a dash
– Cooking oil a dash
Shell and de-vein prawns. Wash and drain well before chopping into smaller pieces.
Add seasoning ingredients and mix until sticky. Chill in the refrigerator until needed.
Lay a sheet of spring roll wrapper on a clean flat surface such that the pointed tip is facing you. Spoon seasoned prawn filling at the centre of the spring roll wrapper. Wrap the bottom tip over the filling and roll it up into a cylinder. Bring both ends together and cross them over each other. Repeat until all ingredients are used up.
Heat oil in a wok. Deep-fry wonton until golden brown.
Serve with mayonnaise and sweet chilli sauce.
Food: Deep-fried wonton