Crispy Wonton with Thai Sweet Chilli Sauce: Dig into this decadent golden crispy treat served with Thai Sweet Chilli Sauce for that burst of juicy, crispy, sweet and savoury flavours with each bite! Serve with Hong Kong noodles or simply on its own!
If you read our Step-by-Step Wonton Noodle blog post 2 weeks back, we promised that we would be posting up the Crispy Fried Wonton version soon, so here it is! As I said before, I simple love how versatile wontons are. There is quite a fair bit of preparation involved, but you can always make a large batch of wontons, store them in the freezer and whip them out anytime you need an additional dish to place on the table! Look how GOLDEN & CRISPY the wonton skin is!
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Here’s a video of me and my 3 year old wrapping the wontons for this feast. If you have sharp ears, you may have heard a crunching sound at the end of the video. Yes that was the sound of me getting hungry in the middle of the photoshoot.
But seriously, this shows you how crunchy and delicious the wonton is right? Hope that will whet your appetite enough to go out, buy the ingredients and give this recipe a try! P.S. If you are more of a healthy type, then read our Wonton Noodle Soup recipe here for the healthier (and equally tasty) boiled wonton version!
Hope you enjoy this recipe, and please leave us a comment below if you have any questions, suggestions or feedback!
Suggested Modifications for Special Diets
- Child-Friendly: No modifications needed.
- Egg-Free: Skip the egg in the meat mixture – it should still be able to bind well together. Use water to seal the wonton skin instead of egg.
- Fish-Free:No modifications needed.
- Nut-Free: No modifications needed.
Crispy Wonton with Thai Sweet Chilli Sauce: Dig into this decadent golden crispy treat served with Thai Sweet Chilli Sauce for that burst of juicy, crispy, sweet and savoury flavours with each bite! Serve with Hong kong noodles or simply on its own!
- 100 grams Wonton Skin About 70 Cents
- 1 rice bowl Oil For Frying
- 350 grams Lean Pork
- 2-3 pieces Black Wooden Ear Fungus Depending on the size
- 15 Prawns Medium Sized
- 6-7 Water Chestnuts
- 1 Egg
- 2 Sprigs Spring Onions
- 1 tsp Salt
- 2-3 tsp Oil
- 2 tsp Corn Flour
- 2 1/2 tsp Light Soy Sauce
- 1 Dash White Pepper
- 1 sprig Parsley
- Soak the wooden fungus for about 20 minutes until it expands and becomes soft.
- Mince the pork coarsely.
- Marinate the pork with the marinade ingredients for about 15 minutes.
- Wash the water chestnut, using a brush to remove the mud. Remove the skin with a peeler. Then cut the water chestnut into small cubes.
- Wash, shell and devein the prawns. Then cut into 3-4 pieces each. See my video on how to devein prawns here.
- Wash and cut the spring onion into small pieces.
- Remove the skin from the ginger and slice it thinly
- Wash the wooden fungus thoroughly to remove the sand in between the grooves and cut into small squares.
- In a big bowl add in the pork, wooden fungus, water chestnut, prawns and spring onion and mix well.
- Crack an egg into the mixture, then mix well until incorporated.
- Leave the meat mixture in the fridge for 1/2 hour.
- Place 1 tsp of meat mixture at the centre of the wonton skin.
- Use the back of a small spoon to coat 2 adjacent sides of the wonton skin with a thin layer of beaten egg mixture.
Fold the wonton skin into half to form a triangle, ensuring that all 3 pointed edges are properly aligned.
Gently press out any air bubbles from inside out before sealing the wonton skin well along the edges. For instructions on how to fold the gold ingot wonton, you can watch our youtube video, or if you prefer, simply read on.
(Optional for Gold Ingot Shape Wonton) Coat the 2 corners of the triangular wonton with egg.
(Optional for Gold Ingot Shape Wonton) Gently push the 2 corners towards each other.
(Optional for Gold Ingot Shape Wonton) Then seal the 2 corners together into gold ingot shape.
Place the wonton on a floured plate in a single layer, without touching each other.
In a wok, heat up the oil over medium high fire.
Once the oil is heated, add in the wonton in small batches (3-4 at a time). After about 1 minute or when the wonton skin starts to brown, turn the heat down to medium low and fry for a further 1 1/2 - 2 minutes.
Remove the wonton and place on a plate lined with kitchen towel to soak up excess oil. Continue frying the wonton in small batches until it is all used up.
Place the crispy wonton on a serving dish. Garnish with chopped and/or whole parsley and serve how with Thai Sweet Chilli Sauce.
- Be sure to press out the air pockets before sealing the wonton, otherwise the air pockets will expand during cooking and cause the wonton to burst open.
- The cooking time for the wonton depends on how much stuffing is added to each wonton.
- Once the wonton starts to brown, it is important to turn down the heat to allow the meat stuffing to cook through while ensuring the wonton skin does not get burnt. Similarly, do not add too much meat filling - 1 tsp is just right. Otherwise you will end up with partially cooked meat stuffing and/or burnt wonton skin!