Chinese Crispy Wontons You Must Try!

Whenever I have breakfast at a Dim Sum restaurant, I would definitely not miss the Crispy Wontons that are served with Thai chilli sauce.

These wontons are handmade, not those store bought wontons which tasted too salty and packed with flour based ingredients with a little chicken meat content.

These crispy wontons are a great treat for breakfast, quick snack during teatime and midnight snack that are easily prepared and cooked in minutes if you prepare the minced ingredients in advance.

I finally found the perfect Crispy wonton recipe with less ingredients, I could find them at the local wet market or even the grocery shops since they are within the walking distance from my house.

The dipping sauce was super tasty and mild spicy, but my kids could adapt to the Thai chilli sauce flavor since they are trying to learn how to enjoy crispy snack with a tangy dipping sauce.

Without the dipping sauce, you will find by just eating the crispy wonton is quite BORING and bland.

Do try this recipe today!

Crispy Wonton Recipe

Ingredients:

• 1 regular red bell pepper ( capcium)
• 1 small carrot-peeled and grated
• 115g button mushroom from the can- discard the liquid
• 200g yam bean-peeled,washed and grated
• 2 stalks spring onion
• 550ml peanut oil
• 1 tsp grated ginger
• 1 tsp white sugar
• 1 tsp light soy sauce
• 1 tsp sesame oil
• 24 pieces wonton skin ( bought from supermarket-small square)

Dipping sauce:

• 6 tsp lime juice
• 2 tsp sugar
• 1 tsp Thai fish sauce
• 1 tsp chopped spring onion
• 1 small green chilli or red chilli-remove seeds, chopped

Method:

• Cut the red bell pepper (capcium) into strips
• Peel and grate the carrot into a bowl
• Thinly slice the mushrooms thinly.
• Chop the spring onions, leaving a stalk for the dipping sauce
• Heat up wok with a little peanut oil.
• Stir fry red bell pepper, carrot , mushrooms, yam bean, spring onions and ginger together for a few minutes.
• Add in the seasoning; sugar, light soy sauce, sesame oil and cook for another 3 minutes to blend the ingredients with the seasoning together.
• It will be best if the water or juice is dried up. Otherwise, the wet fillings would induce oil popping when frying the wontons.

How to wrap up the fillings with the wontons

• Put 1 tsp of the cooked vegetable fillings in the middle of the wonton skin.
• Gather up the corners and twist together to seal up like a bundle.
• Use a thin strip of spring onion to tie up the neck of each wonton or dab a little water in the neck, press hard to seal up the wonton skin.
• Bring a wok to heat with sufficient oil.
• Slide in wontons, one by one, fry until the wontons are crisp, golden brownish, approximately a 1-2 minutes when the oil is hot pipping.
• Remove the wontons quickly when browned to kitchen paper towel to absorb excess oil.
• Serve hot with the dipping sauce.

Dipping sauce:

Mix together all the ingredients into a small bowl.

Stir until the sugar is dissolved.

Written by peachpurple

Photo taken by pixabay

Article checked by Plagium

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