Golden Fried Wontons

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50 g carrots - finely diced
40 g water chesnuts (optional but it adds a nice sweet crunch) - finely diced
2 dried chinese mushrooms - finely diced
100 g prawns (optional) - finely chopped
300 g minced chicken

seasonings
1 tablespoon oyster sauce
1/2 tablespoon sesame oil
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoon cornflour
1/2 teaspoon white pepper

a packet of wonton skins (freezer section from Asian grocer) - placed in the fridge overnight
125ml water mix with 2 teaspoon of cornflour
2 cups of oil for deep frying
  1. Heat up oil in a wok or medium saucepan. 
  2. Mix carrots, water chestnuts, mushrooms, prawns, chicken minced and seasoning. 
  3. Scoop about 1 teaspoon of the chicken mix on to the wonton skin. 
  4. Dip finger into the cornflour mix and go round the edges. 
  5. Fold diagonally and press to seal. 
  6. Again dip finger into cornflour mix and dab the 2 edges and bring it together and press to seal.
  7. See pictorial below to have a better understanding of folding a wonton.
  8. Fry in batches until golden in colour, dish it out onto absorbent kitchen paper.
  9. Serve immediately.
note : you can either freeze the left over chicken mince mix for the next wontons session or roll into balls and use chicken mince balls as one of the ingredients in soup.

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