Crispy Thai-Style Wontons

Name: Crispy Thai-Style Wontons
Yield: Serves 4-6
Cuisine: China
Ingredients: 1 teaspoon sugar; 1½ tablespoons finely chopped fresh coriander; 350 g (12 oz) cooked fresh crabmeat; 3 tablespoons tomato purée or tomato ketchup; 150 ml (5 fl oz) water; 600 ml (1 pint) groundnut or vegetable oil for deep-frying; 1 teaspoon sesame oil; ¼ teaspoon freshly ground black pepper; 2 teaspoons Madras curry powder; 3 tablespoons Chinese white rice vinegar or cider vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 teaspoon cornflour mixed with 2 teaspoons water; 100 g (4 oz) minced pork; 1 tablespoon finely chopped garlic; 250 g (9 oz) wonton skins; 2 teaspoons Shaoxing rice wine or dry sherry; 2 teaspoons salt; ½ teaspoon freshly ground white pepper; 3 tablespoons finely chopped spring onions

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

Here is my interpretation of the familiar crispy wontons, hut with a touch of various typically Thai flavours. The wontons are easily prepared and their crisp, dry texture goes down well as an appetizer or with drinks. Wonton skins can he bought fresh or frozen from Chinese grocers. (Be sure to thaw them thoroughly if they are frozen.)

Ingredients

For the Filling

350 g (12 oz) cooked fresh crabmeat
100 g (4

Asia
China
Snack
Starter
Spicy

Method

Put the crabmeat and pork in a large bowl. Add the garlic, salt and pepper and mix well, either by kneading with your hand or by stirring with a wooden spoon. Add rest of the filling ingredients and stir them well into the crabmeat and pork mixture. Cover the bowl with cling film and chill it for at least 20 minutes.

In a small pan, combine all the ingredients for the sweet and sour sau