fried wonton whattup!!!

3 words. NOM NOM NOM.

Whether fried or added to the wonton soup, it's definitely nom nom nom.

Ingredients

200g (0.44 lbs) pork mince

100g (0.22 lbs) peeled and deveined prawns, roughly chopped (optional)

Sayote minced (*meat fillers)

2 tbsp finely chopped spring onion (scallions)

2 tsp light soy sauce

1 tsp sea salt

½ tsp sesame oil

1 tsp cornflour (cornstarch)

¼ tsp ground white pepper

Mix gently by hand, then with chopsticks until the consistency is STICKY.

Tips:

- If you plan to fry these, put smaller portions in the wrapper.

Since the wrapper is thin, frying time should be short. More fillings will take longer to cook, and by then you'd have burnt the wrappers already.

- Meat fillers- when you've got a huge tribe to feed and need to save $$ but still deliver oomph flavor, adding minced chayote on top of your portion of meat can do the trick. Chayote absorbs the flavor of the mix. Celery is another option to consider. (But only for non-members of the "i Hate Celery" Club.)

- Storage: Line them up on a tray, chill in freezer.

Once, set, transfer to ziploc bags.

These can keep in the freezer for a few weeks.

💡Inspired by Marion's Kitchen

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