Friday, February 18, 2011

Fried Prawn Wonton

I've never ever made prawn wanton in my entire life. So please excuse me for how untidily I have wrapped/parcelled the prawn filling with the store bought wonton skin. Well, hands-on experience does say that seeing chefs parcelling the wonton is like so easy. But when you make?? Another story altogether. Does not really matter if you can't do a polished job. As long as wonton doesn't crack with the filling falling apart, its a pat on the shoulder.

Fried wonton is superbly crackling - crunchy crispy skin with prawn filling flavored with coriander leaves, ginger and soy sauce.

17 wonton pastry pieces
Enough oil for frying

Prawn Filling
170g/about 1 cup prawns - remove skin, veins and finely chopped
1/2 tbsp corn flour
1 stalk coriander leaf - shredded
1/4 inch ginger - finely chopped (to remove the raw smell of the prawns)
1 1/2 tsp light soy sauce
Salt for taste

In a bowl,  mix the ingredients for the filling.
Take a piece of the wanton skin and place about 3/4 tsp of the filling in the center.
Lightly dab/pat the corners of the skin with water, bring together to the centre and pressed. (see picture below)
Do the same with the rest of the skin and the filling.
Heat enough oil to deep fry.
Fry the parcels in batches until golden brown.
Remove and drain over the kitchen towel before serving.
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  1. Another blogger that make me feel hungry. Wow. Look nice yet so simple :) Love the post

  2. If only all recipes were this simple

  3. Super yummy. Simple and delicious recipe. Love it :)


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