Won Tons 雲吞
1. Special request was made to exclude the use of prawns for the Heritage Dinner.
500 g minced pork, preferably with some fat
3 spring onions, finely chopped
1 oz Chinese mushrooms, soaked and finely chopped
2 slices of fresh ginger, finely chopped
2 oz canned water chestnut, finely chopped
1 – 2 tablespoons of Chinese rice wine or dry sherry
½ - 1 tablespoon of dark soy
½ to 1 teaspoon of sugar
¼ to ½ teaspoon of salt
2 tablespoons of cornflour
2 to 3 tablespoons of oil
125 g green prawns (omitted), shelled, washed, cleaned, de-veined and coarsely chopped
75 to 100 won ton wrappers
Oil for deep-frying
The following steps should be carried out just before deep-frying. Note: Sprinkle a small amount of cornflour on a plate to stop the wrapped won tons from sticking to the surface.
These spring rolls were served with sweet and sour sauce, but other sauces such as the Vietnamese sweet chilli sauce can also be used.