Yield: 40 pieces
- 1/2 cup of minced pork
- 1 stalk of sprinting onions, chopped
- 3 water chestnuts, peeled & finely diced
- 1 1/2 teaspoon grated ginger
- 1/2 tablespoon sesame oil
- 1/2 teaspoon corn flour
- 1/2 tsp salt
- 20 medium sized prawns, deveined and halved
- 40 wonton skins
- With the exception of the prawns and wonton skins, mix all the other ingredients together in a bowl. Allow it to sit for 30 minutes. (I usually make it in advance and freeze them up, using them as and when we wish to cook it.
- Using a normal teaspoon used to making beverages, scoop about 1/2 spoonful of pork mixture and place it in a centre of a piece of wonton skin placed flat out. Place 1/2 a prawn on top, pressing it slightly into the pork mixture. Using your index finger, dab a bit of water and smear it around the borders of the wonton skin. Seal the wonton into a triangular shape as seen in the picture above.
- Repeat step 2 to make the rest of the wontons.
- Heat up a deep saucepan with oil 1/3 filled in medium heat. When you start to see ‘heat tracks’ running in the oil, it means that oil is hot enough to cook. Using chopsticks, place wontons one by one into the pan. Be careful not to overcrowd the pan.
- Take out the wontons once the skin turns golden with the edges browning slightly. Drain oil on a plate lined with kitchen paper towels. Served immediately.