Saturday, May 12, 2007
tung thong : deep-fried thai crispy wantons
Tung Thong : Deep-fried Thai Crispy Wantons
5 to 10 wanton wrappers
5 to 10 of spring onions, cut vertically (3-5 inches) to tie the wantons
1 cup minced pork
2 teaspoons coriander root, finely chopped
2 teaspoons garlic, finely chopped
2 teaspoons of black pepper, finely ground
½ teaspoon soy sauce
2 cups vegetable oil
*using a mortar, pound the coriander root, black pepper and garlic until finely blended.
*then mix with minced pork and soy sauce in a mixing bowl.
*place a wanton wrapper on your palm and put a teaspoon of pork in the centre.
*wrap the minced pork and then tie it tightly with the spring onion.
*if the wanton does not seal well, use egg yolk to help seal the wrapper.
*deep fry in hot oil for 3-5 minutes until golden.
*drain on paper to absorb the excess fat.
*serve with sweet plum sauce