Ingredients:
Shrimps Filling:
1 cup (200 g) shrimps, shelled and diced
1 tbsp finely chopped carrot
1 tbsp finely chopped spring onion
1 tbsp chopped beansprout
Seasoning:
1/2 tbsp light soy sauce
1/4 tbsp oyster sauce
1/4 tsp salt or to taste
1/4 tsp sugar or to taste
1/4 tsp white pepper or to taste
1/2 tsp sesame oil
1/2 tsp corn flour
enough wantan wrappers
water to brushing (to seal)
oil for deep-frying/shallow-frying
Method:
In a bowl, combine together all the filling ingredients.
Add-in seasoning ingredient, stir well to incorporate; set aside.
Place about 1 teaspoon of the filling mixture in the middle of wantan wrapper (cover the unused wantan wrapper with damp kitchen towel to prevent dry out and become hard sheet).
Brush a bit water on all edges.
Fold-up edges and pick to seal.
Heat enough oil in pot/wok/deep pan over medium high heat.
Drop-in filled wantan in batches (single layer) and deep fry till golden brown and crispy.
Remove crispy wantan from oil and drain well on paper towels.
Best serve with Thai chili sauce, sweet and sour sauce, ketchup or mayonnaise.
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