Ingredients:

  • 1/2 lb (225g) ground pork
  • 1/4 lb (115g) peeled and deveined shrimp, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine (or dry sherry)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion, thinly sliced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon cornstarch (cornflour)
  • Pinch of white pepper
  • 1 large egg, beaten (for egg wash)
  • 1 package (approx. 50) wonton wrappers
  • Vegetable oil (or canola oil) - approximately 4 cups (950 ml)
  • 1/4 cup sweet chilli sauce (store-bought or homemade)
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame oil
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Combine all filling ingredients in a large bowl. Mix well and refrigerate for at least 30 minutes to allow flavors to meld.
  2. Set up your 'wonton station' with the wrappers, filling, egg wash, and a small bowl of water. Cover the stack of wonton wrappers with a damp paper towel to prevent them from drying out.
  3. Place a small spoonful of filling in the center of a wonton wrapper. Brush the edges with egg wash. Fold the wonton in half to form a triangle, pressing out any air and sealing the edges. Bring the two bottom corners of the triangle together, overlapping them, and seal with egg wash. Repeat.
  4. Heat the vegetable oil in a deep fryer or pot to 350°F (175°C). Use a thermometer to ensure accuracy.
  5. Carefully add the wontons to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the fried wontons with a slotted spoon or spider strainer and place them on paper towels to drain excess oil.
  7. Whisk together all the dipping sauce ingredients in a small bowl.
  8. Serve the fried wontons immediately with the sweet chilli dipping sauce.