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.)
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 sauce, except the cornflour mixture. Bring the ingredients to the boil, stir in the cornflour mixture and cook for 1 minute. Allow to cool.
When you are ready to stuff the wontons, put
Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add a handful of wontons and deep-fry for 3 minutes until golden and crispy. If the oil gets too hot, turn down the heat slightly. Drain them well on kitchen paper. Continue to fry the wontons until they are all cooked. Serve immediately with the sweet and sour sauce.
© 1996 Ken Hom. All rights reserved.