Teresa's Recipes
Crispy Prawn Fried Wontons
Taking you on a delightful culinary journey to the bustling streets of Hong Kong, these Crispy Prawn Fried Wontons are the epitome of Asian finger food. Packed with succulent prawns and a medley of aromatic seasonings, each bite into these golden parcels reveals an explosion of flavors. Crispy on the outside, juicy inside, they are served with a tangy sweet chili sauce that complements the savory filling perfectly.
Ingredients
- 1/2 cup, for dipping Sweet chili sauce
- 2 cups, for frying Vegetable oil
- 1 tablespoon Cornstarch
- 1 tablespoon Sesame oil
- 1 tablespoon Soy sauce
- 1 tablespoon, minced Ginger
- 2 cloves, minced Garlic
- 2, chopped Green onions
- 24 pieces Wonton wrappers
- 1 cup, peeled and deveined Prawns
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 300
- Fat: 15g
- Carbs: 30g
- Protein: 10g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a food processor, combine prawns, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch. Pulse until the mixture is well combined but still has some texture.
- Lay out the wonton wrappers on a clean surface. Place a heaped teaspoon of the prawn mixture in the center of each wrapper.
- Brush the edges of the wonton wrappers with a little water. Fold them in half diagonally to form a triangle, and press the edges to seal tightly, ensuring no filling can escape.
- Heat vegetable oil in a deep pan or fryer over medium-high heat until it reaches 350°F (180°C). You can test the oil by dropping a small piece of wonton wrapper into the oil; if it bubbles and floats to the top, the oil is ready.
- Fry the wontons in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
- Serve the Crispy Prawn Fried Wontons hot with sweet chili sauce for an irresistible dipping experience.
Tips
- For a healthier version, these wontons can also be steamed or baked until golden and crispy.
- You can also add finely chopped water chestnuts or bamboo shoots to the prawn mixture for an extra crunch.