Get special offers
on Asian food.

Cart:

0 item(s) - $0.00
You have no items in your shopping cart.

0

Get special offers
on Asian food.
Phone Orders:+ 1 (888) 482 2742

Cart:

0 item(s) - $0.00
You have no items in your shopping cart.

0

$5 Flat Rate Shipping on Orders $30+

Phone Orders: + 1 (888) 482 2742

Fried Won Tons


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:60-70 Pieces

Nutritional Information

Frying wontons makes them nice and crunchy So to make these tasty treats even better, this recipe stuffs them with fresh ground pork and shrimp. Serve them with your favorite dipping sauce of just sprinkle them with soy sauce.

Ingredients

  • 1 lb Wonton Skins
  • 1/2 lb Fresh Ground Pork
  • 1/2 lb Fresh Prawns
  • 4 Dried Mushrooms (soaked for 2 hours)
  • 8 Water Chestnuts (finely chopped)
  • 2 Stalks Green Onions (finely chopped)
  • 2 sm Eggs (beaten)
  • 1/4 tsp Pepper
  • 1 1/2 tsp Salt

Directions

  • 1. I have recipes for won ton dough too, if you want them. Personally, I find the won ton skins available in markets to be just fine and a lot less work!
  • 2. Shell and devein prawns. Mince fine. Stem mushrooms and mince caps. Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
  • 3. Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin.
  • 4. Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal.
  • 5. Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.
  • 6. Deep fry won ton, cool and freeze. To reheat, preheat oven to 350F.
  • 7. Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes.
  • 8. You may substitute ground turkey for meat in won ton filling.
  • 9. However since turkey is drier and more bland than pork, add a few more water chestnuts and 1/4 tsp. monosodium glutamate to enhance flavor and texture.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Submit Review

Products in this Recipe