Monday, March 28, 2011

Fried Wonton Bundles

adapted fm cookbook 'Food of the World'
makes about 20 - 25 bundles
80g raw prawns - peeled, deveined and roughly chopped
80g skinless chicken meat - cut into small pcs
100g water chestnuts - drained and roughly chopped
2 garlic cloves - finely chopped
2 green onions - finely sliced
1 tsp oyster sauce
1 tbsp soy sauce
salt and pepper to taste
2-3 bunches green onions - for tying
20-30  wonton wrappers 
cornstarch paste - for brushing and sealing
cooking oil for deep frying
chili sauce to serve

  1. Using a food processor or blender, blend the prawns and chicken meat to a fine paste.  In a bowl, combine the minced meat, water chestunuts, garlic, green onions, oyster sauce, soy sauce, pepper and salt.
  2. To make green onion ties, cut each into 4-6 strips,using only the longest green parts, then soak them in boiling water for 5 mins or until soft.  Drain, then dry on paper towels.
  3. Spoon  2 tsp of filling into the middle of each wrapper.  Brush around the filling with cornstarch paste, then pull up into a bag and pinch together to enclose the filling.  Place on a tray that is lightly dusted with plain flour.  Repeat until you have used all the filling.
  4. Tie a piece of green onion twice around each bag and tie in a knot.  
  5. Heat oil in a wok over a medium heat.  When the oil seems hot, drop a small piece of wonton wrapper  into it.  If it sizzzles immediately, the oil is ready.  Deep fry the wonton for 2-3 mins or until they turn golden brown.  Drain on paper towels.
  6. Serve hot with a chilli sauce dip.