Ingredients:

  • 225g Ground Pork (medium fat content)
  • 150g Raw Prawns (shrimp), peeled, deveined, and finely chopped
  • 3 tablespoons Spring Onions (scallions), finely sliced
  • 1 teaspoon fresh Ginger, finely grated
  • 1 clove Garlic, finely minced
  • 1 tablespoon Soy Sauce (light/regular)
  • 1 teaspoon Sesame Oil (toasted)
  • 1 teaspoon Shaoxing Rice Wine
  • 1/4 teaspoon White Pepper
  • 1 teaspoon Cornflour (cornstarch)
  • 1 package Square Wonton Wrappers (approx. 40)
  • Water (for sealing)
  • Neutral High Heat Oil (for frying, approx. 3-4 cups)

Instructions:

  1. Prepare the Filling: In a large mixing bowl, combine the ground pork, chopped prawns, spring onions, grated ginger, minced garlic, soy sauce, sesame oil, rice wine, white pepper, and cornflour.
  2. Mix Vigorously: Use chopsticks or a spatula to mix the filling forcefully in one direction until the mixture becomes sticky and homogenous, ensuring all ingredients are well incorporated.
  3. Set Up Your Station: Lay out the wonton wrappers, have a small bowl of water ready for sealing, and prepare a wire cooling rack set over a baking sheet for draining.
  4. Fill the Wrappers: Place approximately 1 teaspoon of the filling slightly off-centre on one wrapper. Dip a finger in water and lightly moisten two adjacent edges of the wrapper.
  5. Shape the Wontons (Triangle Fold): Fold the wrapper diagonally over the filling to form a triangle, pressing out all trapped air and ensuring the seal is tight.
  6. Seal the Parcel: Bring the two bottom points of the triangle together, overlapping them slightly. Dab a tiny bit of water on one point before pressing them firmly together to seal into the classic tortellini or hat shape.
  7. Heat the Oil: Pour oil into a wok or deep, heavy-bottomed pan to a depth of about 2 inches. Heat the oil until a thermometer registers 350°F (175°C).
  8. Fry in Batches: Gently lower 6–8 wontons into the hot oil. Avoid overcrowding the pan to maintain the oil temperature.
  9. Cook to Golden: Fry for 3–4 minutes, turning occasionally, until the wontons are a deep, even golden brown on all sides.
  10. Drain: Remove the wontons promptly with a slotted spoon and place them directly onto the wire rack to allow excess oil to drain properly. Lightly sprinkle with fine salt if desired.
  11. Serve: Serve immediately while piping hot with your favorite dipping sauce.