Crisp Wontons Recipe | Cha Yun T'un Recipe | Asian Recipes
How to prepare "crisp wontons"
crisp wontons (cha yun t'un)
1/2 pound ground pork
1 (4 1/2 ounce) can shrimp, drained and chopped
6 water chestnuts, minced
2 scallions, with tops, chopped
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon salt
1 pound wonton skins*
vegetable oil
sweet and sour sauce or hot mustard sauce
stir-fry pork in wok or 10-inch skillet until brown; drain. stir in shrimp, water chestnuts, scallions, soy sauce, cornstarch and salt. stir-fry 1 minute. place 1 teaspoon filling on center of each wonton skin. moisten edges with water. fold each skin in half to form triangle; press edges to seal. pull bottom corners of triangle down and overlap slightly. moisten one corner with water; press to seal. heat 1 to 1 1/2 inches of oil to 360 degrees f. fry 6 to 8 wontons at a time until golden brown, turning occasionally, about 2 minutes; drain.
serve with sweet and sour sauce or hot mustard sauce.
makes about 48 wontons.
* 12 to 14 egg roll skins can be substituted for the wonton skins; cut each skin into quarters.
