Ready to eat Deep-Fried Wontons with thai sauce

Pork

Crispy Pork Wonton – Chinese

I have wanted to try the crispy version of Chinese deep-fried crispy Pork wonton Recipe. I first ate them at a local food court in Singapore. They are crispy and delicious which makes it a perfect homemade appetizer for potluck parties.

One can just buy these store bought wonton wrappers or wonton pastries. Store them in the freezer for a long time. Remove as many as you need when you want to use them to make Pork wonton Recipe. Leave the rest back in the freezer. The filling for wonton can be prawns, spinach, pork, chicken, tofu, cheese etc of your choice. Sometimes chopped fresh water chestnut is also used to mix with the fillings. For greens make sure to squeeze out any extra amount of water before using it for filling.

Related Wonton Recipes:

Pork wonton soup recipe

Preparation time: 20 -25 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

Pork mince – 250 g

Wonton pastry or wrapper – 35 to 40

Oil for deep-frying

Soya sauce – 3 tbsp

Sesame sauce – 1 tbsp

Spring onions – 15 g, finely chopped

Water for sealing

Directions

1. Prepare the wonton filling:

Take a bowl, add soya sauce, sesame oil and spring onions. Mix together pork mince and toss to coat well.

2. Place a teaspoon of the mince mixture in the Center of each wonton pastry. Keep a small bowl of water and apply water to seal them as shown below.

3. Heat a deep-bottomed container with 2-inch oil. Once heated, drop each wonton in hot oil and fry till light brown turning sides.

4. Serve them with thai chili dip.

Stay Healthy!

Crispy Pork Wonton

Sherryl Andria

Chinese wontons are made by filling wonton wrappers with a mixture of seasoned pork mince, sesame sauce, soy sauce, and spring onions.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 10

Total Time 35

Course Appetizer, Snack

Cuisine Asian, Chinese

Servings 2

Calories 1378 kcal

Ingredients

40 Pieces Wonton Wrapper
250 g Pork Mince
Oil for Deep Frying
3 tbsp Soya sauce
1 tbsp Sesame sauce
15 g Spring onions diced
Water to seal the wrapper

Instructions

Prepare the Filling

In a bowl, mix the pork mince, soy sauce, sesame sauce, and chopped spring onions until well combined.

Assemble the Wontons

Lay a wonton wrapper flat, place about a teaspoon of the pork mixture in the center.
Wet the edges with water and fold the wrapper in half to form a triangle or purse shape, pressing the edges firmly to seal.

Deep-fry the Wontons

Heat oil in a deep pan over medium heat.
Fry the wontons in batches for 3-5 minutes or until they turn golden and crispy.

Serve

Remove and drain on paper towels.
Serve hot with your favorite dipping sauce, like soy sauce or sweet chili sauce.
Enjoy your crispy, delicious wonton!

Keyword Appetizers, Crispy Wontons, Fried Wontons, Puff Pastry snacks, Sweet dumplings

June 6, 2018

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Silken Tofu with Garlic & Crispy Onion | Vegan 15-Minute Recipe | Delicious Sweet Aroma

Appetizer

0

Silken Tofu with Garlic and Crispy Onion

This jiggly soybean product is a form of silken tofu. It is one of the vast array of Tofu commonly used in Asian cuisine. Silken tofu is soft, delicate and just need a little bit of skill for careful handling before they fall apart. These cakes of soft silken tofu can be eaten raw. It is pretty straightforward right out from the package. You just need to drain the excess water. Alternatively, they can be steamed for a couple of minutes and topped up with ingredients of your choice.

One of the reasons I do not eat tofu so often is because its bland and so boring. But, a quick sauce with fried onions, garlic, and green onions gave the tofu a very good flavor. I discovered this quick go-to recipe in no time.

Preparation time: 5

Cooking time: 12 minutes

Serves – 2

Ingredients

Silken tofu – 1 pack

UNICURD Silken Tofu | Vegetarian recipe | Delicious Sweet Aroma

Sunflower / Vegetable Oil For Deep-Fry

Onion – 1 Small, Thinly Sliced

Soya Sauce – 3 Tbsp

Sesame Oil – 1 Tbsp

Oyster Sauce – 1/2 Tbsp

Garlic Cloves – 1 Large, Finely Chopped

Spring Onions For Garnish

Directions

Steaming the tofu:

Prepare a steamer or broad container with 1 cup water and bring to a boil. Place a steamer stand.

1. The tofu is very delicate. Place a flat plate over the opening. Carefully invert or flip it over. Tap gently until the tofu comes out.

Place the tofu plate on the steamer stand making sure it doesn’t slide. Cover and cook for 10 minutes on medium heat.

Preparing the topping and sauce:

3. Meanwhile, heat a container with 1/2 cup oil. When it’s hot add the sliced onions and fry tossing often until they have all turn golden brown. This will take at least 5 minutes.

Strain on kitchen paper towels. Set aside.

4. Heat a small pan with the sauces like soya, sesame and oyster. Add chopped garlic and fry for a minute or 2. Turn off heat and set aside.

5. Remove the tofu plate carefully with a pair of tongs having a good grip. Drain any liquid that has accumulated as much as possible.

Slide it on a shallow bowl. Spoon the sauce mixture over the top, then sprinkle crispy fried onions and spring onions.

Smooth Silken Tofu | Chinese Vegan Recipe | Delicious Sweet Aroma

Stay Healthy!

May 30, 2018

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Sweet Chilli Prawn Recipe | Chinese stir-fry | by Delicious Sweet aroma

Seafood

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Sweet Chilli Prawns

I know there are many ingredients that include in Sweet Chilli Prawn recipe, but not all are required. You can still prepare this recipe with few sauces like the soya sauce and tomato sauce. They are always in my pantry for delicious stir-fry dishes as these.

This dish is mildly spicy, and in order to find these ingredients, the first place I recommend is your local international food market. The key ingredient for the spice in my recipe is the red-chili paste. It can turn up the heat and can be used for any seafood recipes like fish, prawns, squids etc.

Preparation time: 15 minutes (excluding cleaning prawns)

Cooking time: 25 minutes

Ingredients

Large prawns – 250 g , tips & legs removed

Ginger – 1 inch, finely chopped

Garlic – 2 big. finely chopped

Onions – 1 medium, chopped

Red pepper/Bell pepper – 1, cut into 1 inch

Spring onion (whites & greens) – 1/4 cup, set aside for garnish as well

Pepper powder – 1 tsp

Red chili paste / Red chili powder – 1/2 tsp

Vinegar – 1 tsp

Salt – 1/2 tsp

Tomato sauce – 1 tbsp

Sweet chili sauce – 1 tbsp

Light soya sauce – 2 tbsp

Cornflour mixed in 1/4 cup of water

For Marinade:

Ginger-Garlic paste – 1 tsp

Kashmiri red chili powder – 1 tsp

Salt – 1/2 tsp

Egg – 1

Light soya sauce – 1 tbsp

Cornflour – 3 tbsp

Directions

1. Season the prawns with the ingredients under marinade: ginger-garlic paste, red chili powder, salt, egg, soya sauce and cornflour. Mix and set aside for 15 – 30 mins.

Ingredients for Sweet Chilli Prawn marinade | Delicious Sweet aroma

In the meantime, prepare the rest of the ingredients.

Ingredients for Stir-Fry | Prawn recipe

2. Toss the prawns in a heated pan of olive oil. Stir-fry for 4-5 mins on high until they are lightly brown. Remove from and set aside in a plate.

Pan fry or stir-fry Prawn | Delicious Sweet Aroma

3. In the same pan with 1 tsp of oil. Put ginger and garlic and stir-fry for 1 min on high. Add the onions and fry till it turns translucent. Add red peppers, spring onions, pepper powder. Mix together.

Now, add all the sauces and pastes except for cornflour. Mix together and fry for 2 minutes.

Ingredients for Sweet Chilli Prawn recipe | Delicious

4. Add prawns and cornflour liquid. Reduce heat to medium and stir again gently to coat. Cover and cook for 2-4 minutes keeping an eye.

Stir-fry| Prawn Recipe | Delicious Sweet Aroma

Cornflour liquid for better texture | Sweet chilli Prawn

Garnish with spring onions.

Sweet Chilli Prawn Recipe | Stir-fry | by Delicious Sweet aroma

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For more seafood recipes click below:

Stay Healthy! 🙂

July 11, 2017

Soups

Pork Wonton Soup Recipe

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 4

It’s lovely exploring different cultures through food especially the Chinese food. I like Chinese food a lot and we have a lot of restaurants here that provide incredible food. Chinese wontons are commonly served which made me plan on making them at home as I was curious on how it would turn out.

Did you know that there is a difference between a wonton and a dumpling? I always thought they were the same! As I did some research I got to know the difference. A wonton skin is thinner than dumpling. It has a filling of pork or sometimes shrimp which is boiled and served as a soup whereas a dumpling is steamed, sometimes served with or without soup.

Finding a wanton wrapper was easy for me. At the grocery store it was available in the refrigerator section. If you have trouble finding them at your local grocery store look into the Asian/Chinese stores. They are found in round and square shapes mostly frozen I believe. I used the square wanton wrapper to give a desired shape while filling it with pork mince. Check out the video below if you like to know how to make wantons or dumpling in a creative way if you have the time. Until my next post, have a fabulous week!

Ingredients

Corn flour – 1 tbsp

Chicken stock cube – half

Oyster sauce – 1 tbsp

Spring onions & pepper powder for garnish

For the wonton filling:

Wonton pastry – 20 wrappers

Minced pork – 200 g

Spring Onions – 15 g

Ginger-Garlic paste – 1/2 tsp

Egg – 1

Garam masala powder- 1 tsp (optional)

Water / egg yolk for sealing the pastry

Salt

Directions

1. Add all the ingredients for wonton filling and mix together. Keep water in bowl to seal them (you can even use egg yolk) .Make the dumplings.

2. Fill a pot with 2 cups of boiling water. Add the rest of the remaining pork mince. Cook on medium for 10 minutes or until it boils.

remaining minced pork added to boiling water

3. In a small bowl containing 2 tbsp hot water ( I used 2 tbsp of soup), stir in the corn flour until no lumps are found. Also mix in the chicken stock cube. Add this to the pot. Add 1 more cup of water.

4. Carefully drop the wontons one-by-one into the pot. Add garlic. Take a tablespoon of oyster sauce and stir in lightly (you can also add the sauce before dropping the wontons).

Let it cook on low heat for 5 – 10 minutes or until it starts boiling.

pork wontons droppped into the cooking pot with garlic

5. Garnish with spring onions and pepper powder. Serve hot.

Note:

* If you have the wonton wrapper in the freezer. Place it in the refrigerator section for an hour or two before making the wontons. If you plan to make it right away keep it out in a warm area so it gets easier to remove the wrapper skin easily.

Stay Healthy!

November 7, 2016

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Snacks

0

Lotus Leaf Buns (steamed with sweet coconut-jaggery filling)

Lotus Leaf Bun is a chinese steamed bun, named after their shape as it is folded in the form of a lotus leaf with a opening with variations in filling like meat, prawns or sweet. They are also called as Bau, pau in Mandarin or Chinese bun which is locally found at hawkers or restaurants in Singapore.

I bought the Leaf Buns at a local supermarket. It was already cooked and just needed a filling. So, I split the bun and filled it with sweet coconut-jaggery, is commonly used filling in our Mangalorean sweet dishes. While steaming the jaggery melts with its juicy flavor and sweetness.The sweetness depends on the amount of jaggery used for the filling. It can be served for breakfast or as a quick tea time snack.

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients

Leaf Bun / Pau / any bun – 10 pieces

Pounded jaggery – 1/4 cup

Grated Coconut – 2/3 cup

Cardamom seeds/Powder – 2 pinch, if using the seeds then powder them with a pestle

Directions

1. In a small bowl add the powdered jaggery, coconut and cardamom powder. Mix with a spoon.

coconut, jaggery, cardamom

2. Slice these delicate lotus leaf buns with a knife. Consider stopping just short of the long end (this way, you can open it up like a hot dog bun and stuff it with the filling).

Lotus Leaf Bun

3. Stuff the buns with the coconut-jaggery filling using a small spoon.

Bun, Lotus Leaf Bun

4. Place them on a steamer basket with parchment paper as a lining. Cover with a Al-foil.

Lotus Leaf Buns (steamend with sweet coconut jaggery filling)

5. Fill a pot with water. Get it to a boil. Place the basket over the pot (this can also be done using a rice cooker). Steam on medium heat for 10 minutes without disturbing.

Steamer

6. Remove the foil that covers the basket (hot steam is released when removing, hence make sure not to burn yourself). You will notice that the jaggery filling has melted making it juicy.

Enjoy hot leaf buns with sweet juicy filling. I love having them for tea.

Lotus Leaf Bun

Stay Healthy!

Note:

*Sweet flavor can be adjusted based on the quantity of jaggery incorporated.

September 28, 2016

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Tag: chinese

Crispy Pork Wonton – Chinese

Ingredients

Directions

Crispy Pork Wonton

Ingredients

Instructions

Prepare the Filling

Assemble the Wontons

Deep-fry the Wontons

Serve

Silken Tofu with Garlic and Crispy Onion

Ingredients

Directions

Sweet Chilli Prawns

Ingredients

Directions

For more seafood recipes click below:

Pork Wonton Soup Recipe

Ingredients

Directions

Lotus Leaf Buns (steamed with sweet coconut-jaggery filling)

Ingredients

Leaf Bun / Pau / any bun – 10 pieces

Pounded jaggery – 1/4 cup

Grated Coconut – 2/3 cup

Cardamom seeds/Powder – 2 pinch, if using the seeds then powder them with a pestle

Directions

1. In a small bowl add the powdered jaggery, coconut and cardamom powder. Mix with a spoon.

2. Slice these delicate lotus leaf buns with a knife. Consider stopping just short of the long end (this way, you can open it up like a hot dog bun and stuff it with the filling).

3. Stuff the buns with the coconut-jaggery filling using a small spoon.

4. Place them on a steamer basket with parchment paper as a lining. Cover with a Al-foil.

5. Fill a pot with water. Get it to a boil. Place the basket over the pot (this can also be done using a rice cooker). Steam on medium heat for 10 minutes without disturbing.

6. Remove the foil that covers the basket (hot steam is released when removing, hence make sure not to burn yourself). You will notice that the jaggery filling has melted making it juicy.

Enjoy hot leaf buns with sweet juicy filling. I love having them for tea.

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Sherryl

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