Deep-fried pork and prawn won tons

Name: Deep-fried pork and prawn won tons
Cook time: 30 min
Yield: 24
Cuisine: Chinese
Ingredients: 120 g (4½ oz) minced (ground) pork; 3 raw king prawns (shrimp), peeled and deveined, finely sliced; 4 water chestnuts, finely chopped; 1 tablespoon oyster sauce; 1 teaspoon soy sauce; ½ teaspoon sesame oil; 1 French or red Asian shallot, finely sliced; 2 teaspoons cornflour (cornstarch); 24 won ton wrappers; vegetable oil, for deep-frying; sweet chilli sauce, to serve

October 30, 2013

Time:< 30 minsMakes:24

A recipe from the Good Food collection.

Ingredients

Filling

120 g (4½ oz) minced (ground) pork
3 raw king prawns (shrimp), peeled and deveined, finely sliced
4 water chestnuts, finely chopped
1 tablespoon oyster sauce
1 teaspoon soy sauce
½ teaspoon sesame oil
1 French or red Asian shallot, finely sliced
2 teaspoons cornflour (cornstarch)
24 won ton wrappers
vegetable oil, for deep-frying
sweet chilli sauce, to serve

Method

Step 1
To make the filling, combine all the ingredients in a bowl and mix well. Cover and refrigerate until ready to use. If you can, make the filling a day in advance to give the flavours time to develop.
Step 2
Put a heaped teaspoon of filling in the centre of each won ton wrapper and lightly brush the edges with water. Fold the wrapper over to enclose the filling and form a triangle.
Step 3
Fill a wok one third full of oil and heat to 190°C (375°F), or until a cube of bread dropped in the oil browns in 10 seconds. Add the won tons in batches and cook for 1–2 minutes, or until they are golden and crisp and the filling is cooked. Drain on crumpled paper towels and serve hot with sweet chilli sauce for dipping.

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