Golden Fried Wontons

November 01, 2013
Wishing all my readers who celebrate Festival of Lights ....

golden fried wontons

Re-visiting an old post...

I did a post on 'Wontons' in 2009. 

I wasn't into measuring any of the ingredients (well.. that was during my early blogging days).
All measurements was pretty much "agak-agak" (approximation...). My targeted audiences at that time were my 2 kids.
It was done intentionally..... best not to let them know (one dont read my blog and one seldom browse... but some day, one day, they will)
...soon, few years from now, if they ever needed help with ingredients or on 'How to cook...', then they just have to pick up the phone and call "Mommmm..."... well, this mom can only hope

how to wrap wontons

At least this mom (who is going to be old and decrepit)  get to hear from them 

But things change, this blog is now for public viewing, my agak-agak measurement is no longer practical  ... 

Crispy and crunchy wontons

Golden Fried Wontons

click to Print Recipe 

50 g carrots - finely diced
40 g water chesnuts (optional but it adds a nice sweet crunch) - finely diced
2 dried chinese mushrooms - finely diced
100 g prawns (optional) - finely chopped
300 g minced chicken

1 tablespoon oyster sauce
1/2 tablespoon sesame oil
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoon cornflour
1/2 teaspoon white pepper

a packet of wonton skins (freezer section from Asian grocer) - placed in the fridge overnight
125ml water mix with 2 teaspoon of cornflour
2 cups of oil for deep frying
  1. Heat up oil in a wok or medium saucepan. 
  2. Mix carrots, water chestnuts, mushrooms, prawns, chicken minced and seasoning. 
  3. Scoop about 1 teaspoon of the chicken mix on to the wonton skin. 
  4. Dip finger into the cornflour mix and go round the edges. 
  5. Fold diagonally and press to seal. 
  6. Again dip finger into cornflour mix and dab the 2 edges and bring it together and press to seal.
  7. See pictorial below to have a better understanding of folding a wonton.
  8. Fry in batches until golden in colour, dish it out onto absorbent kitchen paper.
  9. Serve immediately.
note : you can either freeze the left over chicken mince mix for the next wontons session or roll into balls and use chicken mince balls as one of the ingredients in soup.


  1. Lovely wontons! Happy Divali.



  2. Good to have this revisited no more agak agak measurement. Revisited post always looks better and perfect in almost everything. Love wantons be it in boiled version or in fried.

  3. Haha trust me, Lisa, you've got the right idea right there. Never in a million years would my mum expect to get a phone call from me in Melbourne -- asking her about how to cook, of all things! That was when we FIRST started cooking. Now, my sis and I can't stop bugging her for recipes and also keep poking our nose in the kitchen when she cooks. It's quite a good bonding activity. You can definitely look forward to that not too long from now! =D

    1. LOL...done that many times ;P, calling mom for help :)

  4. Never thought of making wontons! I might have to give it a try for fun

  5. I always love fried wontons..they are so good with spicy and sweet sauce.

  6. Perfect wontons! I do get the very rare phone call from my oldest about how to cook something for dinner. I'm still waiting for him to try to bake a dessert :)

    1. Thank you Liz :D day, he will go "Mommmmm..." ;P

  7. These wontons are so delicately shaped!

    Yeah that wontons are one of the agak-agak kind of food that my grandma used to cook too.

    1. Thank you Zoe :D
      Their generations' way of cooking, "agak-agak" all the way yet still SEDAP :D

  8. This must be good, especially with the water chestnuts. Many pro Chinese chefs don't really measure : ).

    1. Perhaps that (cooking by approximation) is the secret to good food ;P

  9. Oh yum, I adore wontons. Especially deep fried ones!

  10. Replies
    1. oh yes it is... all fried food taste better, isn't it ;P

  11. really like your food photography...