Chef Tom Fraker
Fried Wontons
Fried Wontons II
Rated 4.0 stars by 2 users
Category
Appetizer
Cuisine
Asian
Servings
60 won tons
Prep Time
30 minutes
Cook Time
5-10 minutes
May serve won tons with a mix of wasabi paste and soy sauce for dipping.
Ingredients
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1 package Wonton Wrappers
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⅓ cup scallions, chopped
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4 tablespoons ginger root, minced
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8 organic carrots, shredded
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8 organic celery hearts, shredded
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2 cups red cabbage, shredded
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½ cup Napa cabbage, shredded
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½ cup soy sauce
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1 cup rice wine vinegar
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½ cup sesame oil
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⅛ teaspoon sugar
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Salt and pepper to taste
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Canola oil as needed
Directions
Combine all the ingredients, except the oil and the wonton wrappers, in a bowl and stir to mix together well.
Take one wonton wrapper and place it on a working surface in a diamond shape and moisten the edges with water. Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in. Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner. Press down to seal.
Then moisten the left corner and bring it over to meet the right corner. Press to seal.
A properly made wonton is commonly described as resembling a nurse's cap.
Deep-Frying
Heat the wok and add oil. Add the wontons, a few at a time, sliding them in carefully.
Deep-fry the wontons in batches until they are golden brown, turning to make sure they brown evenly.
Drain on paper towels. Wontons should be served as soon as possible to ensure they remain crispy.
Filed in:
Appetizer,
Asian Dish,
Carrots,
Celery,
Fried Won Tons,
Ginger,
Napa Cabbage,
Organic Green Onions,
Red Cabbage,
Red Napa Cabbage,
Scallions,
Won Ton Wrappers
