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Crispy Wonton with Thai Sweet Chilli Sauce: Dig into this decadent golden crispy treat served with Thai Sweet Chilli Sauce for that burstĀ of juicy, crispy, sweet and savoury flavours with each bite! Serve with Hong Kong noodles or simply on its own!

Crispy Wonton with Thai Sweet Chilli Sauce

Crispy Wonton with Thai Sweet Chilli Sauce: Dig into this decadent golden crispy treat served with Thai Sweet Chilli Sauce for that burst of juicy, crispy, sweet and savoury flavours with each bite! Serve with Hong kong noodles or simply on its own! 

Course Side Dish
Cuisine Chinese
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 5
Author Bee Leng | The Burning Kitchen

Ingredients

  • 100 grams Wonton Skin About 70 Cents
  • 1 rice bowl Oil For Frying

MEAT STUFFING

  • 350 grams Lean Pork
  • 2-3 pieces Black Wooden Ear Fungus Depending on the size
  • 15 Prawns Medium Sized
  • 6-7 Water Chestnuts
  • 1 Egg
  • 2 Sprigs Spring Onions

MARINADE

  • 1 tsp Salt
  • 2-3 tsp Oil
  • 2 tsp Corn Flour
  • 2 1/2 tsp Light Soy Sauce
  • 1 Dash White Pepper

GARNISHING - OPTIONAL

  • 1 sprig Parsley

Instructions

PREPARATION FOR WONTON STUFFING (Active Time: 20 min, Total Time: 50 min)

  1. Soak the wooden fungus for about 20 minutes until it expands and becomes soft.
  2. Mince the pork coarsely.
  3. Marinate the pork with the marinade ingredients for about 15 minutes.
  4. Wash the water chestnut, using a brush to remove the mud. Remove the skin with a peeler. Then cut the water chestnut into small cubes.
  5. Wash, shell and devein the prawns. Then cut into 3-4 pieces each. See my video on how to devein prawns here.
  6. Wash and cut the spring onion into small pieces.
  7. Remove the skin from the ginger and slice it thinly
  8. Wash the wooden fungus thoroughly to remove the sand in between the grooves and cut into small squares.
  9. In a big bowl add in the pork, wooden fungus, water chestnut, prawns and spring onion and mix well.
  10. Crack an egg into the mixture, then mix well until incorporated.
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  11. Leave the meat mixture in the fridge for 1/2 hour.

METHOD FOR FOLDING WONTON (15 min)

  1. Place 1 tsp of meat mixture at the centre of the wonton skin.
  2. Use the back of a small spoon to coat 2 adjacent sides of the wonton skin with a thin layer of beaten egg mixture.
  3. Fold the wonton skin into half to form a triangle, ensuring that all 3 pointed edges are properly aligned.

  4. Gently press out any air bubbles from inside out before sealing the wonton skin well along the edges. For instructions on how to fold the gold ingot wonton, you can watch our youtube video, or if you prefer, simply read on.

  5. (Optional for Gold Ingot Shape Wonton) Coat the 2 corners of the triangular wonton with egg.

  6. (Optional for Gold Ingot Shape Wonton) Gently push the 2 corners towards each other.

  7. (Optional for Gold Ingot Shape Wonton) Then seal the 2 corners together into gold ingot shape.

  8. Place the wonton on a floured plate in a single layer, without touching each other. 

COOKING METHOD FOR CRISPY WONTON IN THAI SWEET CHILLI SAUCE (20 min)

  1. In a wok, heat up the oil over medium high fire.

  2. Once the oil is heated, add in the wonton in small batches (3-4 at a time). After about 1 minute or when the wonton skin starts to brown, turn the heat down to medium low and fry for a further 1 1/2 - 2 minutes.

  3. Remove the wonton and place on a plate lined with kitchen towel to soak up excess oil. Continue frying the wonton in small batches until it is all used up.

  4. Place the crispy wonton on a serving dish. Garnish with chopped and/or whole parsley and serve how with Thai Sweet Chilli Sauce.

Top Tips

  1. Be sure to press out the air pockets before sealing the wonton, otherwise the air pockets will expand during cooking and cause the wonton to burst open.
  2. The cooking time for the wonton depends on how much stuffing is added to each wonton.
  3. Once the wonton starts to brown, it is importantĀ to turn down the heat to allow the meat stuffing to cook through while ensuring the wonton skin does not get burnt. Similarly, do not add too much meat filling - 1 tsp is just right. Otherwise you will end up with partially cooked meat stuffing and/or burnt wonton skin!