Fried Wontons 101

This is for those who absolutely can't cook, so bear with me. I'm thinking guys or girls away from home who are having friends over for some wine and video and don't want pizza.

All you have to do is mince some meat up (pork is good, or a mixture of minced pork and prawns but not beef because it gives a coarser texture), season it, wrap it in wonton wrappers and deep fry the wontons till crisp. I like to serve fried wontons when Hub has friends over for drinks but these days if I so much as serve them fried ikan bilis, they think I'm trying to kill them ("Wah, deep-fried food, so much oil!"). So you've been warned. It IS deep-fried, but it's so tasty!

Fried Wontons

300 to 400g pork, minced (or a mixture of minced pork and uncooked prawns)
1/2 brown onion, minced*
3/4 to 1 t salt
1/4 t white pepper
1 t cornflour
dash of light soy sauce
1/4 t fine sugar, or chicken stock granules
dash of sesame oil (optional)
100 wonton wrappers (may have leftover)

*or finely chopped waterchestnuts, or spring onions or omit veg altogether

1. Mix everything together (except the wrappers!). You can wrap the wontons any way but the simplest, and the easiest way for the meat to cook through is to put a small teaspoon (too much and the meat won't cook) of the filling in the middle of the wrapper, wet the two lower edges with water and fold over, flattening the filling by pressing (so that it'll cook through) to make a triangle. Or you can put the two lower points of the triangle together with a dab of water, and press hard so it won't open during cooking. Leave wontons for a while to dry out so oil will not sputter when frying.

2. Heat enough oil to deep fry. Make sure the heat is not too high (or wontons will burn before it's cooked) or too low (oil will seep in and wontons will be heavy and oily). Fry in small batches till lightly golden. Drain on paper towels.

3. Serve immediately with Worcestershire sauce or tomato ketchup or sweet chili sauce.