Name: Chicken and Shrimp Fried Wontons
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 40 wontons
Cuisine: Chinese
Ingredients: WONTONS; 125 g ground chicken or pork; 2 tsp soy sauce; 1/2 tsp rice wine; 1/4 tsp salt; 1/8 tsp sugar; 1/8 tsp white pepper; 1/4 tsp cornstarch; 1 tsp sesame oil; 175 g shrimp, finely chopped; 1 egg yolk; 40 wonton wrappers; 1 egg white, for sealing; Cooking oil, for deep-frying; DIPPING SAUCE; 1 tbsp cooking oil; 3 cloves garlic, minced; 1 tbsp ketchup; 2 tbsp brown sugar; 1/4 tsp salt; 1 tsp soy sauce; 1 tsp sesame oil; 2 tbsp rice vinegar; 1 cup water; 3 tsp cornstarch

Method

16 steps

Cut the shrimp into small pieces.
Marinate the ground chicken with soy sauce, rice wine, salt, sugar, white pepper powder, cornstarch, and sesame oil, mixing evenly.
Add the shrimp pieces and egg yolk to the marinated chicken and mix thoroughly.
Place one teaspoon of filling in the center of a wonton wrapper.
Brush egg white along two edges of the wrapper.
Fold the wrapper diagonally and press to seal, removing air pockets.
Repeat to make all wontons.
Heat oil to about 320°F (160°C).
Fry the wontons for 3 minutes, turning occasionally until golden brown.
Remove fried wontons and drain on paper towels or a rack.
Mix cornstarch with cold water to make a slurry.
Heat oil in a small pan, add garlic and sizzle briefly.
Add ketchup, brown sugar, salt, and soy sauce, stirring to combine.
Bring to a boil, then add the cornstarch slurry, stirring constantly.
Cook until the sauce thickens and starts to boil.
Remove from heat, add sesame oil and vinegar, and stir to combine.

Recipe notes

Helpful tips

Ensure the oil is at the correct temperature before frying to achieve crispy wontons.
Seal the edges well to prevent filling from leaking during frying.
Stir the sauce continuously after adding the cornstarch slurry to prevent lumps.