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Sunday, October 7, 2012

Fried Pork and Shrimp Wonton 炸云吞

A popular snack in Chinese cuisine great on its own, this makes an awesome accompaniment to many other dishes even. There are multiple ways in serving this - deep fried, boiled or served in a bowl of soup. And likewise there are plenty of variations in pleating and wrapping the wontons, almost like an art work itself. The one featured here will be the one using just the few simple ingredients with no fancy wrapping method - exactly how I would usually make them at home most of the time.

spring onion, garlic, shrimps and pork

Fried Pork and Shrimp Wonton 炸云吞
Makes approximately 14 wontons 
1/4lb ground pork
8 shrimps (weighing around 1/3lb), shelled and deveined
1 stalk spring onion, chopped
1-2 tsps of ginger, minced finely
1/2 tsp sesame oil
14 wonton wrappers 
Oil for deep frying

Meat marinade
a dash of white pepper powder
a pinch of salt
1 tsp light soy sauce
1/2 tsp corn flour

Shrimp marinade
1/4 tsp salt
1/4 tsp sugar 

1. Marinate the pork with the meat marinade and set aside.
2. With the shrimps, coarsely chop them up and marinade with salt and sugar.
3. Mix the ground pork and shrimp in a bowl. From the minced ginger, using hands, squeeze out as much ginger juice as possible into the mixed pork and shrimp before adding in the remaining ginger pulp. Add in the chopped spring onion next.
4. Add in the sesame oil and fold with a spoon again and again to mix well.

Filling ready for wrapping
5. With a wonton wrapper in hand, scoop in about a tsp of filling and place right in the centre of the wrapper. 
6. To begin, bring two diagonal ends to meet, forming a triangle. Gather up the sides by making small pleats around the filling forming a small round pouch.
7. Finish by pressing hard on the gathering point to seal. Alternatively, lightly wet the gathering point to seal well. Repeat with the rest of the filling.
8. Ultimately, it matters not as to how the wonton is really wrapped, as long as it is properly sealed prior to frying.

9. In a wok, heat up enough oil for deep frying. Once well heated, turn it down to medium-high and fry the wontons in batches until they turn golden brown. 

10. Remove from heat and drain well on a paper towel.
11. Serve as it is or with the Thai sweet chili dipping sauce on the side.

The oil must be well heated before the frying process begin. Oil that is not hot enough is the reason why some fried wontons appear to be over greasy and soggy at times. Test the oil by dipping one end of a wooden chopstick into the oil. If a stream of tiny bubbles forms around the chopstick, the oil is ready. Give it another moment otherwise. This has always worked well for me amazingly.

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