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Here’s a mouthwatering recipe for Chinese fried jumbo wontons with special sweet and sour sauce from my friend in Hong Kong, Lau Wing Suan Joycelyn. She says that deep frying wonton wrappers will produce a crispy finish because of the ammonia powder in the flour dough. Jumbo Wontons are tastiest when served with this tasty sweet and sour sauce.
Wonton Ingredients:
- 20 sheets wonton wrappers
- 8 oz. (225g) shelled prawns
- 1/2 egg yolk
- 1/2 teaspoon salt and dash of pepper
- 1 teaspoon cornstarch
Sweet and Sour Sauce ingredients:
- 4 oz. (50g) shelled shrimps
- 2 oz. (50g) roast or barbecue pork
- 1 squid
- 1/2 onion
- 1/2 green pepper
- 1 chilli
- 2 slices pineapple
Sweet and Sour Sauce:
- 1 cup water
- 1 cup white vinegar
- 1/2 cup ketchup
- 1 teaspoon Worchestershire sauce
Making the wontons:
Dry and dice the prawns, add the other ingredients, mix well and chill. Wrap some filling in a wonton wrapper, making sure not to use too much or the wrapper will tear. Fold in half and seal the edge with a bit of water. Deep fry the wontons in hot oil until golden brown and crispy. Remove and drain on paper towel.
Making the sweet and sour sauce:
Blanch shrimps and slice the roast/barbecue pork. Score and cut squid into pieces and blanch. Slice the onion, green pepper, chilli and pineapple. Mix the sweet and sour sauce mixture well. Heat 2 tablespoons oil in wok. Sauté the onion, green pepper, chilli and pineapple. Stir well. Add the sweet and sour sauce to these ingredients and stir again. When it boils, add cornstarch thickener (1 1/2 tablespoons cornstarch and 2 tablespoons water). Serve hot with the Jumbo Wontons.
TIP: the best order in which to prepare this dish is as follows. Prepare the wonton ingredients first. Then cook the sweet and sour sauce together with the ingredients as above. Take it off the heat and set aside. Now deep fry the wontons. When these are almost ready, then re-heat the sauce. This way, both essential parts of the dish will be hot!
If you like this, you might want to try Lau Wing Suan Joycelyn’s other recipes on World Foodie Guide
Hmmm…nice, I will try it
Do let us know how it turns out! I’ve yet to make it myself, but can’t wait to try it… Helen Yuet Ling
We have tried to use spring roll(rice flour base) sheets to replace egg roll (wheat flour base) wrapers and we can’t seem to get them to seal so there isn’t a ton of oil inside the roll. I can’t have wheat so being able to replace the old way with the spring roll sheets would be a great thing for me. Any help with that would be fab!
Hi Ruthie
Sorry I haven’t tried deep frying rice flour based spring roll sheets before, so I don’t really know what to say to help you! Could you dab the edges with some beaten egg to try to seal the roll? If I can think of anything else, I’ll leave another comment. Good luck!