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
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
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.
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.
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