Crispy Fried Wontons
A few simple tricks for getting ultra crispy fried wontons that stay crisp long after you've fried them.
Servings 6 servings
Calories 341kcal
Ingredients
for shrimp
- 208 grams shrimp (peeled and deveined)
- 1 tablespoon baking soda (optional)
for filling
- 154 grams ground pork
- 35 grams scallions (2 white part only, minced)
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon toasted sesame oil
- 1 teaspoon potato starch
- ⅛ teaspoon ground white pepper
for wonton
- 60 wonton wrappers
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon rice vinegar
- vegetable oil (for frying)
Instructions
- (optional) Add 1 tablespoon baking soda to 4 cups of ice water and stir to dissolve. Add the 208 grams shrimp and soak in the refrigerator for at least 30 minutes. Drain, rinse well and then pat dry with paper towels.1 tablespoon baking soda, 208 grams shrimp
- Roughly chop the shrimp into ⅓-inch pieces. Add them to a bowl with the 154 grams ground pork, 35 grams scallions, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon toasted sesame oil, 1 teaspoon potato starch and ⅛ teaspoon ground white pepper.154 grams ground pork, 35 grams scallions, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon toasted sesame oil, 1 teaspoon potato starch, ⅛ teaspoon ground white pepper
- Put some gloves on and knead the mixture together until evenly combined.
- Prepare a bowl a small bowl of water to use to seal the wontons, and a tray lined with parchment paper to line up your wontons.
- Put one of the 60 wonton wrappers in the palm of your non-dominant hand (if you're right handed that's your left hand) and add a small spoonful of filling to the center of the wrapper.60 wonton wrappers
- Fold the wonton wrapper in half diagonally so that it forms a triangle.
- Put your index finger below the bulge where the filling is and press down from the top of the wrapper with your thumb and middle finger.
- This should form an indentation in the middle of the wonton that makes two of the corners curve in toward each other.
- Bring those two corners together and use a little water to seal them together. Repeat until you run out of wrappers or filling.
- Add 1-inch of vegetable oil to a heavy bottomed pot and heat to 360 degrees F (180 C). Prepare a paper towel lined wire rack.vegetable oil
- Fry the wontons in batches turning them over once to ensure even frying until they are golden brown and crisp. Drain the fried wontons on the paper towels.
- Chop the green part of the scallions and sprinkle on top as garnish. Mix the 2 tablespoons Thai sweet chili sauce and 1 tablespoon rice vinegar together to make a dipping sauce.2 tablespoons Thai sweet chili sauce, 1 tablespoon rice vinegar
Nutrition
Calories: 341kcal | Carbohydrates: 47g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 81mg | Sodium: 1172mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 3mg