I happen to have some wontan skin in the freezer and also I haven't done any deep-fry food for awhile, so I thought I would give my girls some deep-fry treat. They loved crispy and crunchy food but I have cut down a lot of deep-fry food. So, whenever Evy asked for it, I will make them the healthy crunchy baked chicken strips or baked crunchy fish fillets. They all loved it and I can provide the crunch without the oil.
The idea of this dish came along from food bloggers who used the whole shrimp instead of minced shrimps with pork as filling. I added onion and carrot just because I always wanted to have some veggies in my cooking. By doing it this way, my girls tend to eat the onion too. Otherwise, they would just picked out the onion and put it on the side of their plates. No matter how I stress that onion (or ginger, or bell pepper) is good for their bodies, it just went it one ear and out the next. *sigh*
- Shrimps, marinate with hoisin sauce, sesame oil, salt and white pepper.
- Some sliced yellow onion
- Some sliced carrot
- Wontan wrappers
- Oil for deep-frying
Some water to seal
1. Take a piece of wontan skin, put a shrimp in the middle, add some onion and carrot.
2. Put some water at the edge of the wontan wrapper and seal the filling like shown above.
3. Add a little water at the corner and stick it together like above picture.
4. Prepare the rest as shown. Heat a pan with enough oil to cover. Turn to medium heat and deep-fry the wontan in batches until golden brown. Drain on paper towel before serving.