Ingredients:
1 1/2 tablespoons oyster sauce
1 quart vegetable oil for frying
1 (14 ounce) package square wonton wrappers
1 (8 ounce) can water chestnuts, drained and chopped
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), chopped
1/2 teaspoon pepper
3 tablespoons green onions, chopped
3 tablespoons fresh parsley, chopped
3 hard-cooked eggs, peeled and chopped
Method:
In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time.
Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in.
Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water.
Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C).
Fry wontons for a few minutes on each side, or until golden.
Remove to paper towels to absorb excess grease.
Notes and Tips:
have determined the nutritional value of oil for frying based on a retention value of 10% after cooking.
The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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| Hawaiian Fried Won Tons Recipe |
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| Hawaiian Fried Won Tons Recipe |
