" Fried Won-ton "

" Fried Won-ton  "
 By Chef Prashant Adsule.


Always a hit as party nibbles or picnic food, these are Chinese light bites, filled with chicken and crisp vegetables. You may make them with filo pastry or wonton wrappers, then bake or deep-fry. Enjoy with a fruity chutney.Wanton is another favorite at the take-out place either in soup or fried. Make these little fried wantons for your guest as it makes a great appetizers or snacks. You can get fresh wanton skins from the Asian Markets or the supermarkets. There are two type of skin sold so make sure you get the square one.


Ingredients:


3 tbsp vegetable oil
1 tbsp toasted sesame oil
2 skinless chicken breast fillets, about 300g in total, finely chopped
4 green onions, trimmed and thinly sliced
2 carrots, peeled and coarsely grated
1 large turai, coarsely grated
150g bean sprouts
220g can singhare (water chestnuts), drained and coarsely chopped
220g can bamboo shoots, drained and coarsely chopped
2 tbsp soya sauce
1 tbsp dry sherry
6 sheets filo pastry, about 270g in total


Method:


1. Heat 1 tbsp of the vegetable oil with the sesame oil in a large frying pan over a moderate heat. Add the chicken and fry, stirring constantly, for about 5 minutes until almost cooked through.
2. Add the green onions with the grated carrots and turai. Stir well to mix. Cover the pan, reduce the heat to low and cook, stirring occasionally, for 4 minutes.
3. Stir in the bean sprouts with the water chestnuts and bamboo shoots and cook, uncovered, for a further 5 minutes, stirring occasionally. Stir in the soya sauce and sherry and season to taste. Remove from the heat.
4. Now, stuff wonton wrapper or flio pastry, whichever one you're using. Using a sharp knife, cut the pastry/wrapper widthways into 3 strips, each measuring about 16 x 24cm. Lay these 18 strips in a stack. Lay the top strip lengthways on the work surface and place 1 heaped tbsp of the chicken filling along the end of the wrapper/strip closest to you, but not quite up to the edge. Fold the long edges of the pasty over the filling, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a baking sheet and brush lightly all over with oil. Repeat with the remaining strips and filling.
5. If deep frying, heat oil in a karhai on high heat till it smokes. Fry each roll, 2 at a time, till a rich golden brown. If baking, preheat the oven to 190°C.
6. Bake the rolls for 12–15 minutes until golden and crisp. Transfer to a wire rack and allow the rolls to cool slightly before serving.