finely chopped spring onions
half for garnishing
freshly crushed ginger
light soy sauce for serving
Salt and pepper
vegetable oil for deep frying
peanut oil recommended
Please note that all spoonful measures are flush spoonfuls.
Allow the wantan (also
called wonton) wrappers to defrost and soften.
Prepare the filling
first. Combine the coarsely chopped pork and prawns together with the
remaining ingredients, except for 1 tablespoon of light soy
sauce, the 600 ml of chicken stock, 1 tablespoon of finely chopped
spring onions, salt and pepper. Manually blend well together to form a
smooth mixture. Allow to stand for 25-30 minutes.
Drop a heaping
teaspoonful of filling in the centre of the wantan wrapper leaving the
perimeter clear. Moisten all 4 edges with water & pull the top
corner down to the bottom, folding the wrapper over the filling to
make a triangle. Press edges firmly to make a seal. Bring left and
right corners together above the filling. Overlap the tips of these
corners, moisten with water and press together. Repeat with the
Bring the chicken stock
to the boil. Drop in the filled wantans one by one carefully and simmer for 7-8
minutes. Add more light soy sauce, salt and pepper to taste.
Serve in individual
bowls and garnish with the finely chopped spring onions.
Enjoy. Close your eyes
and see yourself back at the Lai Min Restaurant in Port Louis.
you can deep fry the wantans until light golden. Enjoy
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