Advertisement
4-6
Easy
By Ken Hom
Published 1996
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 sau