Dinner For Two

Deep Fried Wontons

Back then when I was younger, my grandmother used to make 2 plateful of wontons each time we drove miles to see her. She was always making money pockets, which I remember so vividly as I grew into teenage years, I started to make wontons in those familiar shapes as well! To make deep frying job easier, I simply fold the opposing corners of wonton skin together (to form triangle). You'll get a more consistent frying and crunchier skins with that shape.



Once in a blue moon, we had visitors over. So we served money pockets instead. Generally, wonton is a versatile dish which can go well with both rice and noodle. That's why wonton is afterall one of the most popular home cooking dishes ever!


Ingredients:

1 packet of wonton skins
500g pork mince
1 egg, yolk and white to be separated

To marinate pork mince:

1 small brown onion, finely chopped
1 small carrot, shredded/chopped
2 tablespoons oyster sauce
1 teaspoon sugar
0.5 teaspoon sesame oil
White pepper
1 Egg yolk to bind all ingredients together

Methods:

1. Marinate pork mince over 30 minutes at least.
2. Place 1 teaspoonful pork mince over wonton skin and fold it into half for triangle shape or press the edge together to form a pouch shape (money pocket).
3. Seal the edges with the remaining egg white.
4. Prepare a wok of hot oil, deep enough to cover the surface of a wonton.
5. When oil is ready, deep fry wontons until golden brown before removing from the heat.


Do enjoy cooking!