Ingredients
10 medium sized freshwater prawns (Approx 350g)
5 water chestnuts
1 tsp minced garlic
2 tbs chopped spring onion
1 tbs fish sauce OR 1 tsp salt
1/2 tsp pepper
1 tsp sesame oil
1 tsp chinese cooking wine (optional)
1 tsp cornflour
20 pcs wonton skin
Approximately 1 cup oil for frying
Method
1. Shell and de-vein prawns, chop roughly into small cubes.
2. Remove skin of water chestnuts and dice.
(Note: Do not chop both above ingredients too fine, or the filling would have no crunch.)
3. Remove root part of spring onions and dice.
4. Marinate the prawn meat with fish sauce/salt, pepper, sesame oil, wine and cornflour.
5. Add the garlic, spring onion and water chestnuts and mix evenly.
6. Scoop 1 tsp of filling and place in the middle of 1 pc of wonton skin.
7. Brush the edges with a finger dipped in water, fold into a triangle and press to seal.
8. Fry in hot oil till wontons turn golden brown.
9. Serve immediately.
