Crispy Fried Wonton Recipe

There’s nothing better than having a cheat day to emotionally satisfy our craving which is something that the husband and I always look forward to. So what’s cooking up today? Crispy and crunchy, deep-fried wontons! This recipe is similar to my soupy wonton recipe except that I have used pork instead of chicken and more prawns in the filling for that extra bite. I’m always disappointed with most wontons from outside that are all about the wonton skin with a miserly portion of filling inside hence I like to make mine more plump and substantial. That’s why homemade wontons are the best!

Not interested in deep-fried or soupy wontons? How about pan-fried potstickers? Check out my Pork & Prawn Potstickers Recipe with a black vinegar & ginger dip.

Fried Wonton Recipe

Crispy Fried Wonton Recipe

Ingredients (makes approx. 24 wontons)

For the filling:
250g prawns, de-shelled & coarsely minced
250g minced pork
3 stalks spring onion, finely chopped

For the seasoning:
1 tbsp Chinese cooking wine
1 tsp fish sauce
1 tsp sesame oil
1 tsp chicken seasoning powder
dash of white pepper

square-shaped yellow wanton skins
1 egg white
vegetable oil for deep-frying

1. Combine the ingredients for the filling and seasoning in a large bowl. Mix well and chill in fridge for at least an hour before using.
2. To assemble the wanton, first place one sheet of wanton skin on your palm and spoon a teaspoonful of filling in the middle. Dab some egg white around the rim of the skin, fold the wanton into half (rectangular shape) and press down the edges to ensure the filling is properly sealed. Pull the lower left and lower right corners together and seal with egg white to form an ingot (“元宝”) shape. Repeat with the rest of the wanton skins. Place the wantons on parchment paper, cover with a damp cloth to prevent them from drying up and chill in fridge if not cooking immediately.
3. Heat oil in pan and deep-fry the wantons in batches till golden brown and crispy.

Fried Wonton Recipe

This is my type of movie food! Best served with sweet chilli sauce or mayo. Bon appetit! 🙂


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