Crispy Wontons – Friday night on a plate!
I’ve written about wontons and dumplings before, I’ve steamed and poached them many, many times and whilst they have been ridiculously brilliant I always end up coming back to the shallow fried method…crispy wontons with chicken and prawn..these babies are Friday night on a plate!
Wonton wrappers are easy to find…..if you have an Asian market on your door step so if you happen to come across them grab a few packets and stick them in the freezer!
12 wonton wrappers
2 large chicken breasts
100 grams of raw tiger prawns
2 cloves garlic minced
2 tps ginger minced
2 tbs soy sauce
2 tbs sweet chili sauce
1 tps 5 spice
Vegetable oil for shallow frying
Start by making the wonton filling, dice up the chicken and the prawns roughly with a knife then dump them into a blender with the garlic, ginger, soy,chili sauce and 5 spice – wazz up into a paste.
At this stage sling a thumb size knob of the paste into the microwave and zap for a couple o seconds so you can gauge seasoning – adjust as you need to.
Next lay the wonton wrappers out flat and brush the edges with water, drop a teaspoon o the chicken and prawn mix dead centre then bring the 4 corners together to make a 4 edged star. Make sure to pinch all the air out and secure the seal.
Get the oil up to frying speed – about 180 c then shallow fry the wontons or about 2-3 minutes each in batches of 2. To be super sure the prawn and chicken is cooked properly simply cut into a wonton and check!
Serve with BBQ or sweet chili!