How to Make Crispy Seafood Wontons

Seafood Wontons are my favorite snacks during teatime break, especially when I dine out while window shopping.

Wontons are Chinese cuisine which are very popular among young and old.

They are also known as dumplings, which are available in wet or fried method, depends on consumers taste buds.

However, I do prefer fried , crispy and brownish wontons because dipping the wontons into chilli sauce and mayonnaise or Thai Chilli sauce was a splendid complimentary taste.

Wonton skins are actually thicker than spring roll skins but smaller in size, around the size of your palm, square with little flour spread on both sides .

This is done in order for the wonton skins not to stick to each other, so that you can peel it off easily.

Minced seafood fillings are easily done by mixing assorted seafood into the pan, mix with spiced powder, salt, pepper, lemon juice and a little of cayenne powder.

Pour in flour and milk gradually in order for the fillings to be a bit sticky.

Cooked fish cod can be replaced with Red Snapper which is cheaper.

I chose baby squids because they are easily chewed compared to adult squids.

If you are allergic to shrimps, you could replace them with cooked crabs or readymade crab sticks that you can buy from the supermarket or wet market.

Seafood wontons are best cooked with deep frying method, either use a deep fryer or a wok with sufficient oil.

Otherwise, the wontons would absorb up the insufficient oil, making them soaked with oil and flimsy.

To make a crispy and crunchy seafood wontons, heat up the wok with oil until you could see light smoke rising up.

Then slide in the pouch wontons one at a time so that they would not stick to each other.

Seafood Wontons

Ingredients:

• 85g butter
• 25g plain flour
• 150ml milk ( or mix powdered milk with warm water )
• 6 tsp lemon juice
• 1 clove crushed garlic
• 1 tbsp chopped fresh mint
• A pinch of cayenne
• 1/2 tsp spice powder
• A little salt and pepper
• 85g cooked shrimps without shells
• 55g fresh fish cod
• 85g cooked baby squids-cleaned
• Some wonton skins

Method of making:

• Heat up wok with a little butter.
• In a big bowl, stir in flour, and then gradually pour in the milk.
• Pour in the mixture into the wok, keep stirring the sauce until it thickens.
• Pour in the lemon juice, chopped mint, cayenne powder, spice powder, salt and pepper.
• Add in the shrimps, baby squids and white cod fish into the mixture.
• Melt in the remaining butter.
• Once the seafood mixture is mixed well, reduced the gravy, remove from heat.
• Place the wonton skin onto a dry flat plate.
• Scoop up 1tbsp of seafood mixture in the middle of the wonton skin.
• Draw up 4 sides of the wonton skin together into a bundle.
• Pinch the sides together to form a pouch.
• Dab a little water onto the wonton skin in order for the pinched sides to stick together.
• You can either bake the Seafood Wonton on a baking tray for 30 min or deep fry them in a wok with sufficient oil for 5 minutes.
• Bake until crispy and brownish

Makes 12-20 wontons

Written by peachpurple

Photo taken by pixabay

Article checked by plagium

More snack related recipes here:

Heart shaped toast 

Eggless pancakes

Chow Mien