These amazing looking wontons have been shared with us by Tina from Dinner with Tina. If you are ever looking for a finger food that is a guaranteed hit at your party, look no further. These crispy wontons always go down a treat and it is VERY unlikely that there will be any leftovers!
Recipe Tester Feedback: "Totally yum…kids and guests couldn’t get enough of them! Very easy to prep - the mix could even be made ahead of time so all you have to do is fill the wrappers when you’re ready to cook." - Lou
No: Dairy / Egg / Nuts
Preparation Time 30 minutes
Cooking Time 10 minutes
Makes a lot of wontons!
Can be frozen
- chicken mince - 600g, or pork mince
- prawns - 300g, uncooked, chopped into small pieces
- soy sauce - 2 Tbsp, light
- oyster sauce - 1.5 Tbsp
- sugar - 1 tsp
- chicken stock - 1 tsp, powder
- pepper - to taste
- salt - 1/2 tsp
- spring onions - 2, chopped
- fresh coriander - handful, chopped
- wonton wrappers - 500g
- vegetable oil - for frying
- sweet chilli sauce - for dipping
- Add mince (600g) and prawns (300g) and Closed Lid / Turbo / 3 x 0.5 second blasts until desired consistency is achieved.
- Add soy sauce (2 Tbsp), oyster sauce (1.5 Tbsp), sugar (1 tsp), chicken powder (1 tsp), pepper (to taste), salt (1/2 tsp), spring onions (2) and coriander (handful).
- Mix Speed 4 / 5 seconds.
- Place a teaspoon of the filling into the middle of the wonton wrapper.
- Fold the wrapper in half along the diagonal.
- Pinch one corner to the middle.
- Pinch the remaining corner to the middle.
- Once folded and pressed firmly together, the wonton should stick.
- Pour enough oil for your wok or saucepan to cover the wontons then place over medium heat.
- Test if your oil is hot enough by using a wooden chopstick. If your oil is hot enough, you will see bubbles start coming up onto the chopstick.
- Deep fry the wontons until golden brown then drain onto the paper towel.