Crispy Wontons

Name: Crispy Wontons
Yield: Makes about 6
Cuisine: Thailand
Ingredients: 400 ml (14 fl oz) groundnut (peanut) oil, for deep-frying; 350 g (12 oz) minced pork; 110 g (4 oz) raw prawns; 2 tablespoons fish sauce or light soy sauce; 3 tablespoons finely chopped spring onions; 1 teaspoon sugar; 3 tablespoons lime juice; 3 tablespoons fish sauce or light soy sauce; 3 tablespoons finely chopped fresh coriander; 2–3 small fresh red Thai chillies, seeded and sliced; 2 teaspoons water; 2 tablespoons finely chopped garlic; 2 teaspoons salt; 225 g (8 oz) wonton skins; 1 tablespoon sugar; 1 egg, lightly beaten; 1 teaspoon freshly ground black pepper

Preparation info

Makes about
6

Difficulty
Easy

Appears in

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.

Ingredients

110 g (4 oz) raw prawns
350 g (12

Asia
Thailand
Starter
South East Asia
Spicy

Method

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 inclu