Crispy Wonton
Thais love to snack. In my office in Bangkok, there's a food ready to share all day. Whether it is slices of tangy unripe mangoes with spicy dipping sauce, grilled flatten bananas with caramelized sweet coconut sauce, there's never ending supply of snack. I know this is something weird for foreigners, at least for my husband ( he's a Japanese). He once asked, you can never eat just one?
One of my favorite snacks ever would have to be simple deep fried wontons stuffed with seasoned minced pork: crispy wontons. Fast, delicious and cheap.
When I was younger, crispy wontons were simply quick streetside snacks found at many food stalls on crowded street sidewalks or at numerous week end flea markets in Bangkok. The fillings of those crispy wontons were usually made of seasoned pork, hard boiled quail’s eggs or (cheap and low quality) sausage. Recently, crispy wontons became so popular that many different fillings were created. And now you can find delicious crispy wontons at many five star restaurants with more sophisticated fillings like tiger prawn, crab or cram cheese.
I absolutely love all of them.
Please forget about those fancy crispy wontons available at five star restaurants cause today I am going to share with you crispy wontons, street food version recipe. I do hope you give it a try someday. They are a snap to make. Just one bite and you will feel like kids again.
| Ingredients yields: 40 wontons  : 30 minutes 200 grams minced pork 1 tablespoon oyster sauce 1/2 tablespoon fish sauce 2 cloves of garlic, pounded 14 whole black peppercorns, pounded 1 stalk spring onion, thinly sliced 40 wonton wrappers vegetable oil for deep frying Thai sweet chill sauce for serving Preparation 1. Marinate the minced pork with oyster sauce, fish sauce, garlic, peppercorn and spring onion in the fridge about 10-15 minutes.  2. Bring the marinate pork from the fridge. Scoop about 1 teaspoon of the filling and place at the center of the wrappers. Moisten the edge with some water and fold the wrapper in half over the filling. Pinch it.  3. Deep fry them over the medium heat. Serve hot with Thai sweet chili sauce.  |
0 comments