RECIPE FOR FRIED WONTON RECIPES
CRISPY WONTONS | ALLRECIPES
Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 10 appetizer servings
Number Of Ingredients 10
Steps:
- Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
- Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.
DEEP-FRIED WONTONS RECIPE - KEI LUM, DIORA FONG CHAN ...
These deep-fried wontons couldn’t be more simple and classic, but they offer a huge flavor upgrade over takeout. Slideshow: More Asian Recipes This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
Provided by Kei Lum
Categories Finger Foods
Total Time 30 minutes
Yield 4
Number Of Ingredients 13
Steps:
- To make the sauce, combine the sugar and vinegar in a small bowl, mix well, and set aside.
- Score the base of the tomatoes. Bring a small saucepan of water to a boil, add the tomatoes, and heat for 1–2 minutes. Immediately transfer to a bowl of ice water. When the tomatoes are cool enough to handle, peel away the skin. Cut into chunks and set aside.
- For the filling, combine both porks, soy sauce, cornstarch (cornflour), sugar, and sesame oil in a bowl.
- Fill a small bowl with cold water. Take a wonton wrapper and lay it flat on a cutting board. Put 1/2 tablespoon of the pork filling in the center of the wrapper. Lift the edges of the wrapper and twist to form a parcel. Dab a little water on the ends and press tightly to seal. Repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a wok or deep saucepan to 350°F/180°C, or until a cube of bread browns in 30 seconds. Gently lower the wontons, in batches, and deep-fry for 1–2 minutes until golden. Use a slotted spoon to carefully remove the wontons from the hot oil and drain them on paper towels.
- Pour out most of the oil, leaving about 1 teaspoon in the wok. Add the chitterlings (pig's intestines) and tomatoes and stir-fry over medium heat for 2 minutes. Stir in the brown sugar and vinegar, and cook until the sugar has dissolved. Strain, if desired. Serve the wontons with the sweet and sour sauce.
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