Ingredients
wonton wrappers
1 tbsp cornstarch
1 tbsp water
vegetable oil , for frying, roughly 5 to 7 cups
7½ oz shrimps, shelled, deveined and roughly chopped
3½ oz ground pork, minced
2 tbsp green onions , thinly sliced, (green parts only)
2 tbsp soy sauce, preferably light
1 tsp cornstarch
½ tsp salt
½ tsp sesame oil
¼ tsp ground white pepper, optional
sweet chili sauce, or plum sauce
Preparation
In a bowl, combine all your ingredients for the filling. Mix well until it becomes sticky and travels together when mixed. Set aside.
In a small bowl, dilute the cornstarch with water to form the slurry to seal the wonton wrappers.
Lay each wrapper out one at a time and put 2 teaspoons of filling in the center.
Spread the slurry with your finger along the edges of your wonton wrapper.
Fold together the two opposite corners to form a triangular wonton.
Press along the edges to release as much air as possible. Repeat until you have sealed and prepared all your wontons in this manner.
From this point, you can freeze the wontons for future use. Should you do so, you can immediately cook these without defrosting and use a dusted baking sheet to store these.
Preheat your oil ready for frying. Prepare also a basket lined with paper towels.
Deep fry the wontons in batches for roughly 8 to 10 minutes until golden brown and crisp. You will need to flip these several times for an even finish.
Drain on a plate lined with a papers towel and serve immediately with ¼ cup of dipping sauce of choice. Garnish with 1 teaspoon of green onions.
