Chicken & Prawn Crispy Wontons
Recipe by Michael Weldon
Serve 4 | 
Prep 10 min | 
20 minutes
Ingredients:
- 250g chicken mince
- 150g banana prawns, chopped into small pieces
- 1 green onion, cut into rings
- ½ tsp corn starch
- ¼ tsp salt
- 1 tsp AYAM™ Fish Sauce
- ½ tsp AYAM™ Sesame Oil
- ½ tsp ground white pepper
- 12 pieces wonton wrappers
- Oil, for deep frying
Dipping Sauce:
- AYAM™ Soy Sauce
- Ginger julienne
Method
- In a bowl, mix the chicken mince, chopped prawns, green onions, and corn starch until well combined. Add the salt, fish sauce, sesame oil, and white pepper. Stir to mix well. Set aside.
- Wrap the wontons using the wonton wrappers by placing a wrapper on your palm. Add ½ tablespoon of the filling in the middle of the wrapper. Dip your index finger into some water and trace it along the outer edges of the wrapper.
- Fold and pinch the edges of the wonton wrapper to seal it tightly, ensuring there is no opening at the top and the wonton is securely enclosed then squeeze with your thumb and index finger to crete a bulb at the bottom, repeat till all are wrapped.
- Heat up some cooking oil in a wok or frying pan to 180 degrees and deep-fry the wontons until golden brown. Serve hot with soy and ginger sauce.
