Thai Wonton

Serves: 5
Total Calories: 8,348
Yield: 20 Wonton


3 ounces uncooked shrimp shelled, deveined, and minced or ground
2 ounces uncooked chicken breasts minced or ground
1 tablespoon finely chopped cilantro
1 tablespoon diced scallion
1 1/2 teaspoons Thai fish sauce
1 teaspoon granulated garlic
1 teaspoon white pepper
1/2 beaten egg
20 wonton wrappers
3 cups vegetable oil (for deep frying)
Sweet/Sour Dipping Sauce from Thai Egg Rolls recipe


For wonton, combine shrimp, cilantro, scallions, fish sauce, garlic, pepper, and egg in a bowl and mix well with a fork. Place a small mound of filling mixture in the center of 1 wonton wrapper and fold in half diagonally to form a triangle. Dip a finger in cold water and wet wonton skin halfway between filling and 1 folded corner. Lift this corner and opposite corner over filling, overlap at moistened spot, and squeeze gently to seal. Repeat with remaining filling and wrappers.

Heat oil in a large saucepan to 350 F. Deep-fry wonton in batches until browned on all sides, about 2 minutes. Remove and drain on paper towels. Serve hot with dipping sauce.

Nutritional Facts:

Serves: 5
Total Calories: 8,348
Calories from Fat: 7,676

This Thai Wonton recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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