These crisp pouches are delicious served as an appetizer or to accompany drinks at a party.
makes about 20
115 g (4 oz) minced pork
115 g (4 oz) crab meat
2 - 3 wood ears, soaked and chopped
15 ml (1 tbsp) chopped coriander
5 ml (1 tsp) chopped garlic
30 ml (2 tbsp) chopped spring onion
15 ml (1 tbsp) fish sauce
5 ml (1 tsp) soy sauce
pinch of granulated sugar
freshly ground black pepper
20 wonton wrappers
20 chives, blanched (optional)
oil for deep frying
plum or sweet chilli sauce, to serve
1. In a mixing bowl, combine the pork, crab meat, wood ears, coriander, garlic, spring onions and egg. Mix well and season with fish sauce, soy sauce, sugar and freshly ground black pepper.
2. Take a wonton wrapper and place it on a flat surface. Put a heaped teaspoonful of filling in the centre of the wrapper, then pull up the edges of the pastry around the filling.
3. Pinch together to seal. If you like, you can go a step further and tie it with a long chive. Repeat with the remaining pork mixture.
4. Heat the oil in a wok or deep fat fryer. Fry the wontons in batches until they are crisp and golden brown. Drain on kitchen paper and serve immediately with either a plum or sweet chilli sauce.
25 people have helped to review this recipe. Thankyou!