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Dinner - Fried Wan Tan

Sunday, 16 March 2008

Ingredients:

40–45 pieces wantan wrappers
Enough oil for deep-frying

Filling (A):

100g shelled prawns, minced(make sure that prawns are wiped really dry)
200g shoulder pork, minced
50g water chestnuts, chopped finely
1 tbsp finely chopped carrot
1 tbsp chopped spring onion

Seasoning:

1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
Pinch of pepper
1/2 tsp ground dried sole
1/2 tsp sesame oil
1 tsp corn flour

Method:

1) Place one teaspoon of the filling in the centre of each wantan wrapper.
2) Seal the edges of each wrapper with a bit of water
3) Fold into a triangle.
4) Wet one end of the longest side of triangle and let the other end meet.
5) Pinch to seal.
6) Repeat until all wrappers are done.
7) Heat enough oil in a wok until just hot.
8) Put in wantan in batches and deep-fry until golden brown in colour.
9) Remove and drain on paper towels.
10)Serve the crispy wantan with the dipping sauce or mayonnaise.

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