It has been a long time since I have blogged... Well I'm back to my "stay at home" days. Hopefully, I will have more time to try out new dishes. This recipe is one of my favourites! This is also the only dish that I can cook before I was married haha… But in
I picked up this recipe from Ah So but I have made some modifications. I made about 20 wantons and Vin and I finished all of them... Yummy!!!!!!!!
Prawns – part of it cut into 3 or 4 parts, part of it cut into “butterfly” style
Cuttlefish, Scallop (Optional)
Pork - Minced so that it can be cooked faster or sliced thinly
Peppers (Can be green, yellow or red) – cut into pieces
Chilli – cut into pieces
Canned pineapple – Cube the pineapple and retain the syrup
Canned pineapple syrup
1. Marinade the pork with sesame oil, pepper, soya sauce, a bit of sugar, cornflour and wine.
2. Remove the shells of the prawns and marinade with wine and sugar. Just before cooking, dry the prawns and add sesame oil and salt.
3. Put in a small piece of prawn and a bit of meat and fold the wrapper into a triangular shape, pressing down around the area of the fillings to bind the skin.
4. Deep fry the wanton and drain them. The less pork in the fillings it has, the more easily cooked the wanton is. We do not want the wanton to turn black before the fillings are cooked J
5. For the sauce, put a bit of oil and add in the shallots until it is slightly browned, then add in the garlic.
6. Add in the “butterflied” prawns, scallop and cuttlefish.7. Add in the chilli and peppers and stir fry and then dish up the seafood and peppers.
8. Add the pineapple syrup, soya sauce, tomato sauce, sugar and white vinegar into the wok.
9. Add a bit of cornflour and water mixture to thicken the sauce.
10. Add in the pineapple and the rest of the fried stuff.
The filling is only a tiny part of the big wanton.
You can experiment and add more stuff to the sauce.
This is how it is eaten, the fried wanton with the sauce over it :)