-
1
Shell and devein prawns.
-
2
Mince fine.
-
3
Stem mushrooms and mince caps.
-
4
Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
-
5
WRAPPING: Place won ton squares on working surface so corners face up, down, left and right.
-
6
Place 1 teaspoon filling in the center of each skin.
-
7
Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner.
-
8
Press to seal.
-
9
Moisten left corner and bring right corner to meet it.
-
10
Press to seal.
-
11
[This should give you a little bundle that looks kind of like a nurses hat].
-
12
FRYING: Heat 4 cups oil in wok.
-
13
Fry wrapped won ton until golden (about 2 minutes).
-
14
Turn over once.
-
15
Drain and serve hot.
-
16
DO-AHEAD NOTES: Deep fry won ton, cool and freeze.
-
17
To reheat, preheat oven to 350F (180C).
-
18
Place frozen won ton onto cookie sheets and heat for 12 to 15 minutes.
-
19
COMMENTS: You may substitute ground turkey for meat in won ton filling.
-
20
However since turkey is drier and more bland than pork, add a few more water chestnuts and 1/4 teaspoon monosodium glutamate to enhance flavor and texture.
