Fried Wontons With Sausage And Shrimp
These are tasty little tidbits that would go great for your next football party, a little time consuming but well worth it! My body is not overly fond of MSG, so I tend to stay away from Chinese restaurants making my own egg rolls, pepper steak and chow mein. About the only thing I use MSG in, is in my sausage gravy for our biscuits and for some reason that doesn’t effect my tummy as some restaurant foods, maybe I don’t use as much as they do to enhance the flavors! This recipe does not call for MSG, so I’m all for it, especially with using our own ground pork!
- 16 oz pkg wonton wrappers
- 1 lb ground pork
- ½ lb fresh shrimp, cleaned and minced
- 1 large egg
- 2 tbsp minced scallions with the green
- 1-1/2 teas salt (optional as I find the soy sauce is enough salt)
- 1 tbsp white wine
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 teas ginger powder
- 1 tbsp cornstarch
- 6 peeled water chestnuts, chopped small
- Beaten egg for sealing
- Oil for frying
- Combine the ground pork with the next 10 ingredients; mix well, this takes a little time using the ground pork.
- Working in batches that will suit your deep fryer without overcrowding, place one teaspoon of the mixture in the middle of each wonton wrapper; lightly moisten edges with beaten egg.
- Fold corner to corner to make a triangle and pinch together the widest two bottom corners.
- Have oil heated to 375 degrees and deep-fry in batches until golden brown.
- Drain on paper towels.
- * If you have left-over wrappers, slice them in strips and deep-fry for a crispy treat for salads or chow mein.
- ** Left-over water chestnuts can be wrapped in bacon and baked for another delicious treat to enjoy with the wontons.
Serve with sweet and sour sauce and enjoy!