Trio of appetisers - part 1
Wontons! What can I say except i love these little suckers, as passionately mentioned in my previous post on 'the art of making wontons'. I actually made these with the leftovers I had from Wonton noodle soup I made the night before. I must admit that i am guilty of sometimes making more than I need to - just so i can enjoy these little pleasures.
INGREDIENTS
wonton wrappers (50 sheets in a pkt)
Vegetable oil for deep-frying
Filling: chicken mince 300g
salt n pepper
tbsp minced garlic
tbsp minced ginger
1/2 cup finely sliced spring onions
2 tbsp oyster sauce
tbsp fish sauce
Mix all the filling ingredients. then let it set in the fridge for 5 minutes.
take a sheet of wonton wrapper and put a small amount of the filling in the middle.
Have a small bowl of water set aside and dip your finger into the water and then run your finger along two sides of the wrapper.
Fold over and seal sides together and you should have a triangle shape with the point facing you. Then again wet your finger and dab one corner of the wonton and bring two sides together and then flip it up. You should have a little boat.
Heat a wok with vegetable oil, wait till the surface is shimmering and drop in the wontons in batches.
Fry until golden brown and transfer to paper towels to absorb excess oil
Serve on plate or platter with your choice of dipping sauce. I use sweet chilli.
Part 2 - spuds. STAY TUNED
