Recipe Ingredient
- 100g prawns, minced
- 100g chicken fillet, minced
- 2 dried Chinese mushrooms, soaked and sliced
- 3 water chestnuts, chopped
- 2 tbsp spring onion, finely sliced
- 1 tbsp chopped yin sai (Chinese coriander)
- 1 tsp corn flour
- Salt, sugar and pepper to taste
- 1 tsp chicken stock granules
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 20-25 pieces wanton skin
- Enough oil for deep-frying
- Dipping Sauce:
- 3 red chillies
- 3 cili padi
- 2 cloves garlic
- 1 tbsp chilli sauce
- 1 tbsp tomato sauce
- 1 tbsp lime juice
- 2-3 tbsp sugar or to taste
- Salt to taste
Instructions
- Combine prawns, chicken meat, water chestnuts, mushrooms, spring onion and corn flour together. Mix well then add salt, sugar and pepper to taste. Add chicken stock granules and sesame oil and blend mixture into a paste.
- Place about 1 heaped tablespoon filling on a piece of wanton skin. Gather at the edges to make a nice dumpling.
- Heat enough oil in a wok, deep-fry the wantons in batches until lightly golden brown. Remove and drain on absorbent kitchen towels. Serve immediately with dipping sauce.
- To make the dipping sauce, whiz chillies and garlic in an electric processor. Spoon out blended ingredients into a small bowl. Add chilli sauce, tomato sauce, lime juice, sugar and salt to taste. Combine and stir well.
