Dong-Po Wonton

Tested Recipe Adapted from Madam Choong’s Noodle Secrets




Wonton Filling:

1 packet wonton skin (large sized)

600g prawn (shelled and deveined)

200g lean pork (minced)

1 egg white

½ tsp salt

Seasonings A:

1 tsp sugar

1 tsp light soy sauce

½ tbsp tapioca starch

A dash sesame oil

A pinch pepper powder

Soup Ingredients:

½ piece green capsicum (seeded and cut into wedges)

A few slices carrot

50g lean pork (sliced)

100g prawn (shelled, deveined and washed)

A few slices fish cake

2 ½ cups water

40g concentrated chicken stock

Seasonings B:

¼ tsp salt

¼ tsp sugar

A pinch pepper powder

A dash sesame oil

Sweet & Sour Sauce Ingredients:

150ml water

60ml white vinegar

½ tbsp tomato sauce

½ tbsp Worcestershire sauce

80g Chinese brown sugar

1 salted plum (seeded and chopped)

¼ tsp salt

Preparation Instructions:

  1. Combine sweet & sour sauce ingredients in a small pot, stir well and bring to a boil over medium heat. Remove and set aside.
  2. Rub prawns (from wonton filling) with a little salt, wash, pat dry and dice. Combine with a little salt and knead evenly till a sticky paste form. Add in minced pork, knead and pound till more elastic. Add in seasonings A and mix well.
  3. Keep in refrigerator for 30 minutes and remove. Combine with egg white and mix thoroughly.
  4. Place filling in the centre of wonton skin, brush some water at the edges and fold over to form a triangle.
  5. Heat up a little oil in a wok, saute green capsicum (from soup ingredients) till fragrant. Add in carrot slices, pork slices, prawns and fish cake slices, mix well.
  6. Pour in water and concentrated chicken stock, bring to a boil. Add in seasonings B and mix well. Serve.
  7. Heat up oil to 60% hot (when tiny bubbles appear) and reduce to low heat. Drop in wonton, deep-fry till golden brown and crisp. Remove and drain, serve with soup or dip with sweet and sour sauce.

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