Chinese New Year Dishes – Part 6(年菜之六)
This was my last CNY dish prepared on Thursday 17th February "Chap Goh Meh". After our heavy "Chap Goh" lunch sharing, I was saved to prepare dinner as there was still pretty much left over food especially sweet and sour fish.
However, to add some lucky chime to our dinner I had fried some wontons. The shape of the deep fried golden color of the wontons resembled gold ingots (Yuan Bao元宝) widely circulated during the Ming Dynasty. It was a great auspicious symbol of wealth. Best of all, this snack was so simple and flexible to make. Other than the normal mince fillings you could opt for any ingredients which you could find in your fridge! J If you wish to eat healthier, you can make the wonton soup instead. Check out my previous post on this.
金黄色的炸云吞外形元宝状可是新春佳节好意头的吃食,云吞馅料除了肉馅你也可随意添加,看看冰箱有什么就放什么。皮脆馅鲜超好吃!
Deep Fried Wontons 金元宝炸云吞- Featured in Group Recipes 20/02/2011 |
DEEP FRIED WONTONS Ingredients: 1 packet of wonton wrappers (square ones) ½ small bowl of water (use to seal wanton skin) Fillings: Minced pork/chicken, prawns ( you can replace with veggie fillings) Spring onions – finely chopped Light soy sauce to taste 1/2 tsp. sesame oil 1 tsp. corn flour or potato starch (to soften the mince) Sprinkle of pepper Garnish: Cucumber/tomato – slice into thin pieces and place around the plate Methods:
材料: 馅类:半肥瘦肉,鲜虾肉,青葱(剁碎) 适量生抽(酱油), 麻油(1/2茶匙),太白粉,胡椒粉少许 先将肉碎和虾碎加油,酱油等配料一起和好搅至胶,加入葱碎再拌和。 包法:
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Wow those wontons are amazing, like your other dishes in your blog. I love Chinese cusine, so will be bookmarking your site now.
ReplyDeleteLooks so crispy and delicious! Thanks for the tutorial how to shape them, very helpful...
ReplyDeleteI like how you only used a little meat for each wonton. It keeps the wonton crispier longer. Now I'm really craving for some!
ReplyDeleteMmmmmm yum! I love deep fried wontons! You make it look so simple that I may give it a try myself! Great job and very nice blog! Will be back! :-)
ReplyDeleteAng Sarap, Manu :
ReplyDeleteThanks for dropping by and your lovely comments on my site. Do hope to see you again.
Eugene:
ReplyDeleteYup, I learnt this wanton wrapping from hb. He was part time kitchen helper before and told me the chinese chef told him that wanton should not have too much fillings in it.
Treat and Trick:
ReplyDeleteI learnt that from hb :-P
Hello Yin, hope you and everyone at home is fine. Saw on TV about that horrible earthquake at Christchurch. you okay?
ReplyDeleteLove your wontan, Can see you have a black belt in cooking. Outstanding!
Where you learn do this? Mom's tuition? Ha ha.
Have fun and keep a song in your heart.
Best regards, Lee.
Uncle Lee:
ReplyDeleteThank you very much for your concern, we are fine over in Auckland. Truly heart breaking to learn this mishap over in Christchurch again.
Thanks again for your sweet comments, but in actual fact my sifu is my hubby :-P
Thank you for stopping by my blog. Have never tried wontons before but they look delicious.
ReplyDelete