In a large mixing bowl, combine the finely chopped prawns, pork mince, minced garlic, minced ginger, chopped spring onion, soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, and salt.
Mix well until all ingredients are thoroughly combined.
Assemble the Wontons:
Place a wonton wrapper on a clean, flat surface.
Spoon about 1 teaspoon of the prawn and pork filling into the center of the wrapper.
Lightly brush the edges of the wrapper with water.
Fold the wrapper in half to form a triangle, pressing the edges to seal tightly. Ensure there are no air pockets.
Bring the two corners of the triangle together, overlapping slightly, and press to seal, forming a traditional wonton shape.
Repeat the process with the remaining wrappers and filling.
Fry the Wontons:
Heat cooking oil in a deep pan or wok over medium-high heat.
Once the oil is hot (about 180°C), carefully add a few wontons at a time, frying them in batches to avoid overcrowding.
Fry the wontons for 3-4 minutes or until golden brown and crispy, turning occasionally to ensure even cooking.
Remove the wontons with a slotted spoon and drain on a paper towel-lined plate.
Prepare the Dipping Sauce:
In a small bowl, combine soy sauce, rice vinegar, chilli flakes, sesame oil, honey, and minced garlic.
Stir well until the sauce is smooth and well-mixed.
Serve:
Serve the crispy fried wontons hot with the dipping sauce on the side.
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates
