Deep Fried Wontons With Sweet And Sour Sauce And Spicy Ginger Soy Dip-Hoanh Thanh Chien Voi Hai Loai Nuoc Cham
1 lb package of Won ton skins, square or round, I prefer Nasoya brand specially for frying at Walmart 1 egg, slightly beaten or 1 Tbs all purpose flour mix with 2 Tbs water for sealing Filling:
1/2 lb shrimp (fresh or frozen) shelled, deveined, dried with paper towers, and finely chopped
1/2 lb boneless pork, finely chopped or ground. May use 1 lb pork for all pork filling.
1 Tbs finely chopped shallot
1 tsp finely chopped garlic
2 green onion, thinly sliced
1 tsp fish sauce or 1 Tbs soy sauce
1 tsp sugar
2 tsp dry sherry or rice wine
1/2 tsp finely mince fresh or frozen ginger
1/3 cup water chestnuts, finely chopped (optional, it adds a little crunchy texture better with frying won ton)
1 tsp sesame oil (optional)
Mix all filling ingredients together. If you want a finer texture, put them all except water chestnut and green onion into a food processor and pulse a few times, then add water chestnut and green onion, mix well.
Place a won ton skin on a flat surface or your hand. Cover remaining skins with a damp towel to keep them pliable. Place 1 tsp filling at the center, then dab the edges with egg or flour, then bring these edges together forming a sealed triangle or semi round then twist these edges to enclose the filling. There are several wrapping styles, but make sure do not overfill. Place filled won ton slightly apart on a plate or baking sheet. When finish folding, can store in fridge up to 8 hours before cooking. May frozen uncook won ton now for won ton soup.
Fried Won Ton:
Heat oil in a medium or large deep pan (about 2-in deep) to 350 o . Carefully lower wontons into hot oil and fry wontons in batches if necessary, turning occasionally for 3-4 minutes until they are crisp and golden brown all over. Remove with a slotted spoon, and drain on paper towels. Keep warm in a 200 o oven until all are cooked then serve hot with a dipping sauce. If cooked ahead, cool fried wontons, then freeze in a plastic bags. To reheat, arrange in a single layer (while still frozen)on a baking sheet and heat in a 350 o oven for 10-15 minutes.
Spicy ginger soy sauce dipping sauce: make about 1/2 cup
1/4 cup soy sauce
1 garlic cloves crushed
1 Tbs finely minced or grated ginger
1 Tbs lime juice
1 Thai chili, seeded and sliced
1/2 tsp toasted sesame oil (optional)
1/2 green onion, thinly sliced (optional)
Mix them all together.
Sweet and sour sauce: make 1/2 cup
1/4 cup ketchup
1/3 cup sugar: 1/2 brown 1/2 granulated
1 Tbs lime juice
1 small slice of ginger, smashed
1/8 tsp cinnamon
Mix all ingredients in a small sauce pan. Bring to a boil and simmer for a few minutes, stir occasionally. Taste and adjust seasoning if needed with sugar and vinegar. Set sauce aside to cool, remove and discard ginger root.
*Note: you can use 1 lb egg roll wrap package if Wonton wraps is not available and divide into 4 quarters (80 small squares) will be plenty for this recipe. Make 5 -6 dozens wontons depend on how much filling for each wonton,