Wontons With Pork And Shrimps


8 servings
2 TBS Vegetable oil
225 g (8 oz) Lean pork, minced (ground)
225 g (8 oz) Peeled shrimps, finely chopped
2 Tbs Soy sauce
1 Tbs Rice wine or dry sherry
1/2 tsp Salt
2 Bamboo shoots, finely chopped
2 Tbs Chinese dried mushrooms, soaked in cold water for 20 minutes, drained and chopped
2 Spring onions (scallions), finely chopped
1 tsp Cornflour (cornstarch), blended with 1 Tbs water
225 g (8 oz) Wonton dough, thinly rolled and cut into 36 squares, or 36 bought wonton wrappers
Sufficient vegetable oil for deep-frying


1. Heat the oil in a frying-pan. Add the pork and fry until it loses its pinkness. Stir in the shrimps, soy sauce, wine or sherry, salt, bamboo shoots and vegetables and fry for 1 minute, stirring constantly. Stir in the cornflour (cornstarch) mixture until the pan mixture thickens. Remove from the heat, transfer to a bowl and set aside to cool.

2. Lay the wrappers on a flat surface and put a little filling just below the centre. Wet the edges of the dough, then fold over one corner to make a triangle, pinching the edges together to seal. Pull the corners at the base of the triangle together and pinch to seal.

3. Fill a large saucepan one-third full with oil and heat until it reaches 190oC (375°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds. Carefully lower the wontons into the oil, a few at a time, and fry for 2 to 3 minutes, or until they are golden brown. Remove from the oil and drain on kitchen towels.

4. Transfer the wontons to a warmed serving dish and serve piping hot.

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