The Thais are masters at adapting food brought over by Chinese and other immigrants but they always give it a Thai touch and make it their own. These savoury wontons are familiar to lovers of Chinese food, who will also note that these crispy delights are subtly changed by a Thai flavour.
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash them in cold water, rinse and pat dry with kitchen paper. Coarsely chop.
Put the prawns and pork in a large bowl, add the salt and pepper and mix well, either by kneading with your hand or by stirring with a wooden spoon. Then add the rest of the filling ingredients, down to and including the egg, and stir well. Wrap the bowl with clingfilm and chill it for 20 minutes.
In a small bowl, combine all the ingredients for the sauce. Set aside.
To stuff the wontons, put
Heat the oil in a deep-fat fryer or a large wok until it is hot. Deep-fry the wontons, a few at a time, for 3 minutes or until golden and crispy. Drain the wontons well on kitchen paper. Serve immediately with the dipping sauce.
© 2001 Ken Hom. All rights reserved.