Crispy Wontons


Preparation info

  • Difficulty


  • Makes about


Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

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.


  • 110 g (4 oz) raw prawns
  • 350 g (12 oz) minced pork
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped garlic
  • 3 tablespoons finely chopped spring onions
  • 2 tablespoons fish sauce or light soy sauce
  • 1 teaspoon sugar
  • 3 tablespoons finely chopped fresh coriander
  • 1 egg, lightly beaten
  • 225 g (8 oz) wonton skins
  • 400 ml (14 fl oz) groundnut (peanut) oil, for deep-frying

Spicy Dipping Sauce

Nam Prik Pla

  • 2–3 small fresh red Thai chillies, seeded and sliced
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce or light soy sauce
  • 3 tablespoons lime juice
  • 2 teaspoons water


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 1 tablespoon of the filling in the centre of the first wonton skin. Dampen the edges with a little water and bring up the sides around the filling. Pinch the edges together at the top so that the wonton is sealed. Repeat until you have used up all the filling.

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.