Filling: Mix all ingredients together.
Pouches: Make 24 portions of the filling mix and put one portion on each wonton wrap.
Bring the four corners together and press together so that it resembles a pouch.
Tie each one in a spring onions shoot and deep fry in a wok till done.
(They should be golden and crisp) Serve with hot and sweet sauce.
Hot and sweet sauce: Mix 1 kg sugar, 500 ml vinegar, 50 g red dry chillies crushed, and salt to taste and simmer over medium heat stirring continuosly till half the quantity.
Cool and serve.
Ingredients:
24 wonton wrappers ( or samosa patties)
24 spring onions, shoots
oil ( for deep frying)
1 1/2 cups prawns, shelled and deveined and washed thoroughly ( 300 g.)
10 button mushrooms, sliced
3 spring onions, chopped fine
1 stalk celery, chopped
1 tablespoon soya sauce ( black if avlbl)
2 tablespoons garlic paste
2 tablespoons cilantro leaves, chopped
1 tablespoon fish sauce ( I don't use this)
2 teaspoons black pepper ( 10 g)
2 teaspoons cornflour ( 10 g)
1 teaspoon ginger paste ( 5g)
3 green chilies, chopped ( you can tone this down if you so wish)
salt
Steps/Methods:
Filling: Mix all ingredients together.
Pouches: Make 24 portions of the filling mix and put one portion on each wonton wrap.
Bring the four corners together and press together so that it resembles a pouch.
Tie each one in a spring onions shoot and deep fry in a wok till done.
(They should be golden and crisp) Serve with hot and sweet sauce.
Hot and sweet sauce: Mix 1 kg sugar, 500 ml vinegar, 50 g red dry chillies crushed, and salt to taste and simmer over medium heat stirring continuosly till half the quantity.
Cool and serve.
