There’s nothing quite like biting into a freshly fried wonton — crunchy on the outside, juicy on the inside. With Lian Huat Wonton Pastry (25-28 pieces per pack), you can whip up the perfect appetiser or snack for family dinners, parties, or even a weekend treat.
Here’s a recipe that makes use of one full pack, so nothing goes to waste.
Crispy Prawn & Pork Wontons
Makes: 25 wontons (1 pack of Lian Huat Wonton Pastry)
Serving Size: 4–6 as a snack or starter
Ingredients
- 1 pack Lian Huat Wonton Pastry (25 pieces)
- 200g prawns, finely chopped
- 200g minced pork
- 2 spring onions, finely chopped
- 1 tsp of crushed garlic
- 1 tsp soy sauce
- 1 tsp sesame oil
For Serving:
- Sweet chilli sauce
- Soy + vinegar dipping sauce
Method
Make the filling: Combine prawns, pork, spring onions, garlic, soy sauce, sesame oil, salt, and pepper in a bowl. Mix well until sticky.
Wrap the wontons:
- Place 1 wonton pastry in your palm.
- Add 1 teaspoon of filling to the centre.
- Moisten edges with water, fold into a triangle, and press to seal firmly.
- For a “gold ingot” look, bring the two corners together and pinch.
Cook the wontons: Heat oil in a deep pan (170–180°C). Fry wontons in small batches for 3–4 minutes, or until golden brown. Drain on paper towels.
Serve hot: Enjoy with sweet chilli sauce or soy-vinegar dip.