Name: Crispy Wontons
Yield: Makes 30–35 wontons
Cuisine: China
Ingredients: 1 teaspoon sugar; 1 tablespoon dark soy sauce; 2 tablespoons finely chopped garlic; 450 ml (15 fl oz) oil, preferably groundnut, for deep-frying hoisin sauce, for dipping; ½ teaspoon freshly ground black pepper; 1 teaspoon sesame oil; 1 packet wonton skins (about 30–35); 1 tablespoon oil, preferably groundnut; ½ teaspoon salt; 50 g (2 oz) bean sprouts; 100 g (4 oz) cabbage, finely shredded; 50 g (2 oz) carrots, finely shredded

Preparation info

Makes
30–35
wontons

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Wontons stuffed with tasty fillings of flavourful vegetables are universally appreciated. This is a vegetarian version of the traditional Chinese treat with a filling of carrots, cabbage and bean sprouts, with some beancurd for body. These wontons are delicious with hoisin sauce or, if you prefer, a dipping sauce made with your own combination of chilli oil, white rice wine vinegar and light soy sauce. These wontons are ideal with drinks or as a starter.

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