Makes: 30
Preparation time: 20-30 minutes
Cooking time: 10 minutes to steam of 15-20 minutes to deep-fry
Ingredients:
1 spring onion, green and white parts, finely chopped
5 water chestnuts, finely chopped
125 g green shrimps, shelled, deveined and minced
250 g finely minced pork
1 egg, lightly beaten
A pinch of black pepper
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 teaspoons cornflour
30 won ton skins, each 5 cm square
Method:
Combine all of the ingredients except the won ton skins in a bowl. Test the seasoning of the stuffing mixture by bringing a pan of water to the boil, dropping 1 teaspoon of the mixture into it and cooking it for just a minute. Taste the stuffing and adjust the seasoning as necessary. Take one won ton skin at a time and place 1 heaped teaspoon of the mixture in the center of each. Then moisten the four edges of the won ton skin, gather up the corners and twist lightly to form a little pouch. Place the won tons on a slightly oiled plate, twisted side up but not touching each other, and steam them in a wok for 10 minutes. Or deep-fry them for 15-20 minutes until crisp.
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Asian Recipes **
