Money Bag Wontons
35 mins
6 SERVINGS
INGREDIENTS
- Vegetable oil for deep frying
- 200g wonton wrappers
- Water for sealing wonton
Meat filling:
- 150g chicken, minced
- 5 water chestnut, peeled and coarsely chopped
- 8 medium prawns (about 100g when peeled), coarsely chopped
- 1/4 cup spring onions, chopped
- 1 tbsp garlic, chopped
- 1-2 pandan leaves, scald with hot water to soften, wipe dry with paper towel and cut to thin (2-3mm width) strings
Seasoning:
- 1 tsp light soy sauce
- 1/2 tsp fish sauce
- 1 tbsp sesame oil
- 1/4 tsp chicken or ikan bilis seasoning powder
- A few dashes white pepper, to taste
- 1 tsp sugar
- 1 tsp corn flour (starch)
METHOD
- In a large bowl, combine ingredients for meat filling and seasoning. Mix well and marinate for a few hours or overnight in the fridge.
- Place a piece of wonton wrapper on the work surface. Add a tsp of filling in the center of the wrapper and wet the edges with water.
- Fold down halfway diagonally to form a triangle (if using square wrappers) or a half-crescent (if using round wrappers). Press gently on edges to seal the wonton.
- Pleat edges towards the centre. Twist the top to form a nice pouch.
- If you like, secure each wonton by typing with a pandan "string" and trim off the excess pandan with scissors. Skip this step for steamed or boiled wontons.
- Heat oil in wok until 180°C. Deep fry wontons, in batches, for about 2-3 minutes, or until golden brown. Drain wontons on kitchen towels or tempura papers before serving.
Minced Chicken
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
Save On Prep Time
Other Recipes
Popular Recipes
