deep FRIED WONTONS

1. Peel ginger and garlic.
2. Chop and mince ginger, garlic, nappa cabbage and add to mixing bowl.
3. Finely slice spring onions, discard roots and add to mixing bowl.
4. Mince peeled prawns, discard tail and add to mixing bowl.
5. Add pork mince to mixing bowl.
6. Add soy sauce, shaoxing wine, sesame oil, chicken bouillon, white pepper, corn starch and egg to mixing bowl.
7. Mix ingredients by hand for 2-3 minutes or until paste like consistency.

1. Steps 2-5 can be skipped if you already know how to fold wontons.
2. Make a "circle" with index finger and thumb, and place wonton wrapper on top.
3. Use a teaspoon and place filling (~13 to 15g) on the centre of wrapper.
4. With the teaspoon, gently push the filling down through the "circle".
5. Close the "circle" once filling has passed through.
6. Repeat steps 2-5 for all wonton wrappers.
7. Deep fry wontons in neutral cooking oil at 170°C for 5 minutes or until golden brown.
8. Garnish with sesame seeds, chives and spring onion.

Enjoy with sweet chilli sauce or your desired dipping sauce!