1 packet wonton wrappers (40 - 50 approx.), thawed
175 g (6 oz) pork meat with a little fat
100 g (4 oz) raw prawns
2 spring onions, finely chopped
5 - 10 ml (1 - 2 tsp) oyster sauce (optional)
salt and freshly ground black pepper
flour and water paste
oil for deep frying
Apricot sauce
450 g (1 lb) apricot jam
45 - 60 ml (3 - 4 tbsp) light vinegar
30 - 45 ml (2 - 3 tbsp) hot water
175 g (6 oz) pork meat with a little fat
100 g (4 oz) raw prawns
2 spring onions, finely chopped
5 - 10 ml (1 - 2 tsp) oyster sauce (optional)
salt and freshly ground black pepper
flour and water paste
oil for deep frying
Apricot sauce
450 g (1 lb) apricot jam
45 - 60 ml (3 - 4 tbsp) light vinegar
30 - 45 ml (2 - 3 tbsp) hot water
method
1. If the wrappers are frozen leave them on a worktop to thaw. When thawed remove them from the packet.
2. Gently ease up the top one at a corner and slowly lift, pushing your finger between this and the next one to prevent tearing.
3. Place each one on top of the other in a pile on the worktop, covered with a sheet of greaseproof paper and a slightly damp cloth to prevent drying out.
4. Any torn wrappers can be used for patches, should you accidently damage any while filling them.
5. Prepare the filling by blending meat and prawns in a food processor.
6. Add spring onions, oyster sauce, if used, and seasoning to taste. Now you are ready to fill the wrappers.
7. Put the wrappers singly on a worktop, say 10 at a time (leave the rest covered).
8. Place a tiny spoonful of the filling onto the centre of each wrapper.
9. Damp two edges with flour and water paste and fold over to form a triangle which is slightly off centre.
10. Now put two minute pieces of filling onto each side of the centre mound.
11. Draw the mid points of the triangle over the filling and press down. The wings will then fall back.
12. Deep fry for 1 - 2 minutes. Drain well.
13. To prepare the sauce, warm the jam, vinegar and water together, sieve and pour into a bowl.
14. To serve, put the sauce in a bowl surrounded by the wonton puffs.
2. Gently ease up the top one at a corner and slowly lift, pushing your finger between this and the next one to prevent tearing.
3. Place each one on top of the other in a pile on the worktop, covered with a sheet of greaseproof paper and a slightly damp cloth to prevent drying out.
4. Any torn wrappers can be used for patches, should you accidently damage any while filling them.
5. Prepare the filling by blending meat and prawns in a food processor.
6. Add spring onions, oyster sauce, if used, and seasoning to taste. Now you are ready to fill the wrappers.
7. Put the wrappers singly on a worktop, say 10 at a time (leave the rest covered).
8. Place a tiny spoonful of the filling onto the centre of each wrapper.
9. Damp two edges with flour and water paste and fold over to form a triangle which is slightly off centre.
10. Now put two minute pieces of filling onto each side of the centre mound.
11. Draw the mid points of the triangle over the filling and press down. The wings will then fall back.
12. Deep fry for 1 - 2 minutes. Drain well.
13. To prepare the sauce, warm the jam, vinegar and water together, sieve and pour into a bowl.
14. To serve, put the sauce in a bowl surrounded by the wonton puffs.
serving amount
makes 40-50
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