Ingredients
- 175g minced (ground) pork, or the contents of 175g fresh pork sausages
- 2 spring onions (scallions), finely chopped
- 2 tbsp peanut butter
- 2 tsp oyster sauce (optional)
- salt and pepper
- 1 packet wanton skins
- 2 tbsp flour paste
- vegetable oil, for deep frying
- Plum Sauce -
- 225g dark plum jam (jelly)
- 1 tbsp rice or white wine vinegar
- 1 tbsp dark soy sauce
- 1/2 tsp chili sauce
Directions
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Combine the minced (ground) pork, spring onions (scallions), peanut butter, oyster sauce and seasoning and set aside. For the plum sauce, combine the plum jam (jelly), vinegar, soy and chili sauces in a serving bowl and set aside.
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To fill the wanton skins, place 8 wrappers at a time on a wok surface, moisten the edges with the flour paste and place 1/2 tsp of the pork mixture on each one. Fold in half, corner to corner, and twist. Fill a wok or deep frying pan one third with vegetable oil and heat to 385F. Have ready a wire strainer or frying basket and a tray lined with kitchen paper.
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Drop the wantons, 8 at a time, in the hot fat and fry until golden, for about 1-2 minutes. Lift out onto the paper lined tray and sprinkle with fine salt. Place the plum sauce on serving plate and surround with the crispy wantons.
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Note – These crispy filled wantons are delicious served with Egg Pancake Wrappers, a popular salad dish of Indonesia. The wantons can be filled and set aside for 8 hours before cooking.