Super Crispy Chicken Shrimp Wonton

A'o'a everyone today i am going to show you how to make this super crispy chicken shrimp wonton. 

Super Crispy Chicken Shrimp Wonton Recipe

Preparation Time: 30 mins
(25-30 wontons)

INGREDIENTS:

• 1/2 lb - 400 g boneless chicken cut into chunks
• 1/4 lb - 400 g frozen cooked mini shrimp  (if have fresh shrimp it is better)
• 1 tbsp cornstarch
• 1 teaspoon salt or to taste
• 1/4 tsp red chilli powder
• 1/4 cup frozen coriander leaves
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 dash fish sauce , optional
• 1 tsp ground ginger
• 1 tsp ground garlic 
• 1 tsp vegetable oil
• 25-30 pieces wonton wrappers

Water, for sealing
Oil, for deep frying

DIRECTIONS:

For the filling in a food processor add boneless chicken, half of the shrimp (keep the other half for later), chopped green bell pepper, chopped onion, ground garlic, ground ginger, cornstarch, oyster sauce, soy sauce, salt, sugar, red chilli powder, coriander leaves and oil. 

Blend well until a smooth and sticky texture is achieved.

Prepare the wontons.

Use super thin wonton skin/wraper (the thinner the crispier the wontons will turn out, use the one specified for deep fry).

Dust surface with some flour and then lay over it some wonton skins.

Place a tsp or half of filling in the centre of each wonton skin and then top each with a piece of shrimp.

To close the wonton spread some water on the edges your finger and then fold into a triangle shape.

Press tight and make sure all the air is out so that it wont open when frying.

‎On the bottom of the triangle make a curve with your finger so that it is easier to fold and then glue ends with some water and pinch them together. (watch my video below to understand better how to shape the wonton)

Once all the wontons are prepared its time to fry them. Add wontons one by one.

Make sure the oil is hot enough before adding them otherwise they will turn out soggy.

You will know the oil is at the right temperature when you see a lot of babbles when adding the wonton.

After a few minutes the wonton float to the top of the oil. Give the wonton another 2-3 minutes to become crisp and golden brown.

Once golden brown remove from oil and transfer onto a paper towel.

Serve them warm with sweet chilli sauce!

Notes:

While closing the wonton cover the rest of the wonton sheets with a damp cloth or else they will dry out.
Double frying it will make the wontons even crispier.