Chinese Recipe: Fried Wontons

Wontons--those dumplings of ground pork plus seafood goodies--are very popular as snack or appetizer. They come in small parcels and are available in many forms; deep-fried, boiled, steamed, or in soup. After all the heavy Thanksgiving eating last weekend, I was craving for something light, appetizing, yet not overly complicated to make. As a result, I made these oh-so-beautiful fried wontons. For this recipe, I used some bay scallops and mixed them with the minced pork. I also added some water chestnuts to give the fried wontons that extra crunchiness and interesting texture. Wrapping wonton is actually quite easy and fun. Click on the video clip below and find out how you can make your own wontons. Fried Wontons Recipe Ingredients: 1/2 lb minced pork 12 bay scallops (chopped into small pieces) 1 pack of wonton skins 3 water chestnuts (peeled and chopped into small pieces) 1 egg (lightly beaten) 2 sprigs of coriander (chopped) 1/2 teaspoon of sesame oil 1/2 teaspoon of corn flour 1/2 teaspoon of fish sauce A few dashes of white pepper powder Salt to taste Oil for deep frying In a bowl, mix the minced pork, bay scallops, water chestnuts, chopped coriander, and corn flour. Add in half the beaten egg (save the other half for wrapping the wontons). Mix the ingredients well and season with fish sauce, salt, and some white pepper powder. Set aside. Wrap the wontons with the wonton skins (please refer to the above video clip). Heat up some cooking oil in a wok and deep fry the wontons until golden brown. Serve hot with chili sauce or eat plain.