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Wontons with Pork and Shrimps
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2 tablespoons vegetable oil
225g lean pork, minced (ground)
225g peeled shrimps, finely chopped
2 tablespoons soy sauce
1 tablespoon rice wine o dry sherry 1/2 salt
2 tablespoons bamboo shoots, finely chopped
2 Chinese dried mushrooms, soaking in cold water for 20 minutes, drained and chopped
2 spring onions (scallions), finely chopped
1 teaspoon cornflour (cornstarch), blended with 1 tablespoon water
225g wonton dough, thinly rolled and cut into 36squares, or 36 bought wonton wrappers
Sufficient vegetable oil for deep-frying
Method :
Heat the oil n frying-pan. Add the pork and fry until it loss its pinkness. Stir in the shrimps soy sauce, wine or sherry, 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.
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.
Fill a large saucepan one-third full with oil and heat until it reaches 190°C (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 wonton into the oil, a few at a time, and fry for 2 to 3 minutes or until they re golden brown. Remove from the oil and drain on kitchen towels.
Transfer the wonton to a warmed serving dish and serve piping hot.
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