CRISPY WONTONS

You really can’t beat the taste and texture sensation of these wontons with their savoury pork and prawn filling inside a crispy outer shell. Make time to enjoy the assembly and I promise the end result will be totally worth it!

225g (8oz) raw king prawns (jumbo shrimp), peeled and deveined

100g (½ cup) minced (ground) pork

1 bunch of spring onions (scallions), sliced into thin rings

30g (¼ cup) water chestnuts, finely diced

1 packet of wonton wrappers

From the store cupboard

2 tsp soy sauce

¼ tsp white pepper

½ tsp salt

1 tsp sugar

vegetable oil

Dice the peeled prawns but not too finely – you still want some chunks.

Put the diced prawns, minced pork, chopped spring onions, water chestnuts, soy sauce, pepper, salt, sugar and 1 tablespoon of oil into a large bowl. Mix really well to combine all of the ingredients. Place uncovered in the fridge for at least 1 hour.

Angle a wonton wrapper on your hand so that it faces you like a diamond. With your fingertips or a spoon, spread a thin layer of water along the top two edges of the wrapper. Place 1 teaspoon of filling into the centre of the wrapper. Fold the bottom corner to the top corner to form a triangle and pinch along the edges, sealing the wanton and squeezing out the air to securely enclose the filling. Then fold and pinch the two side corners together, brushing with a little more water to help them stick together. Repeat until all of the filling has been used.

Place a deep-sided wok or saucepan over a medium heat and add enough oil so that once the wontons are added they can float. Once the oil reaches 170°C (340°F), carefully lower the wontons into the oil in batches of 5. Cook for 4–5 minutes, turning regularly to ensure even cooking and browning. Once cooked, drain the wontons over a wire rack while you cook the rest. Arrange on a plate and serve with your favourite dipping sauce.