Crispy Shrimp & Pork Wontons
These crispy wontons are perfect for finger food or an appetizer. Crispy on the outside, juicy and flavourful on the inside, they are simply irresistible.
Servings: 35 wontons
Calories: 67kcal
Ingredients
Wonton Filling
- 250 g pork mince (ground pork)
- 250 g peeled prawns (finely chopped)
- 3 green onions (finely chopped)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoon soy sauce
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1 tsp salt
Wontons
- 1 packet wonton wrappers (around 35 wrappers)
- 2 cups vegetable oil for frying
Instructions
- In a large bowl, mix together all the filling ingredients. Set aside to marinade for at least 1 hour.
- Lay out the wonton wrappers on the kitchen surface. (I work with 6 at a time). With the corner facing upwards.
- Add a heaped teaspoon of filling into the middle of each wrapper.
- Dip a finger in a cup of water and wet the top edges of the wrapper. Now fold the wrapper up to seal it and form a triangle. Next, fold the bottom two corners towards you, wet the corners and gently press them together to join. (See the article above for step-by-step pictures). Keep covered with a tea towel or plastic wrap while you make the rest.
- Heat the oil over a high heat in a wok or saucepan.
- Check that the oil is ready: Dip the handle of a wooden spoon into the oil. It is ready when bubbles appear around the handle.
- Cook the wontons in batches of 4-5 at a time. Do not crowd the pan. Turn regularly to encourage even browning. They are ready when they are a lovely golden brown colour and crispy.
- Transfer to a plate lined with kitchen paper to soak up any excess oil. Serve while warm.
Nutrition
Calories: 67kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 242mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg