Wontons With Pork And Shrimps
This is a very easy Chinese food recipe for wontons with pork and shrimps.
- 2 tbs Vegetable oil
- 8 oz Lean pork minced (ground)
- 8 oz Peeled shrimps finely chopped
- 2 Tbs Soy sauce
- 1 Tbs Rice wine or dry sherry
- 1/2 tsp Salt
- 2 Bamboo shoots finely chopped
- 2 Tbs Chinese dried mushrooms soaked in cold water for 20 minutes, drained and chopped
- 2 Spring onions scallions, finely chopped
- 1 tsp Cornflour cornstarch, blended with 1 Tbs water
- 8 oz Wonton dough thinly rolled and cut into 36 squares, or 36 bought wonton wrappers
- Sufficient vegetable oil for deep-frying
- Heat the oil in a frying-pan. Add the pork and fry until it loses its pinkness. Stir in the shrimps, soy sauce, wine or sherry, salt, bamboo shoots and vegetables and fry for 1 minute, stirring constantly. Stir in the cornflour (cornstarch) mixture until the pan mixture thickens. Remove from the heat, transfer to a bowl and set aside to cool.
- Lay the wrappers on a flat surface and put a little filling just below the centre. Wet the edges of the dough, then fold over one corner to make a triangle, pinching the edges together to seal. Pull the corners at the base of the triangle together and pinch to seal.
- Fill a large saucepan one-third full with oil and heat until it reaches 190oC (375°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds. Carefully lower the wontons into the oil, a few at a time, and fry for 2 to 3 minutes, or until they are golden brown. Remove from the oil and drain on kitchen towels.
- Transfer the wontons to a warmed serving dish and serve piping hot.
Calories: 164 kcal
Carbohydrates: 14 g
Protein: 14 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 64 mg
Sodium: 580 mg
Potassium: 219 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 30 IU
Vitamin C: 1 mg
Calcium: 23 mg
Iron: 1 mg