Fried Shrimp Wontons
|Fresh shrimp||1⁄4 Pound|
|Whole water chestnuts||5 , minced|
|Rice wine/Dry sherry||1⁄2 Teaspoon|
|Egg yolk||1 , slightly beaten|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Use a cleaver to chop shrimp into a fine paste.
Place in a small bowl with water chestnuts, wine, a fourth of the egg white, salt and pepper.
Place 1 wonton skin on a flat surface with corners at top, bottom, left and right.
Place 1/2 teaspoon shrimp mixture near bottom corner.
Fold the corner over filling and press sides to seal.
Dab egg yolk on one side of filling.
Fold left and right sides under filling, leaving corners free.
Press to seal.
Repeat with remaining wonton skins and filling.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower wontons into hot oil with a slotted metal spoon.
Deep-fry several at a time 1 minute.
Turn each wonton and deep-fry other side 1 minute or until golden brown.
Remove from oil with slotted spoon.
Drain on paper towels.