1 - 1.5 litres oil, depending on the size of your saucepan
Instructions
Combine pork, prawns, spring onions, Shaoxing wine, light soy sauce, minced ginger and white pepper in a medium bowl.
Fill a small bowl with water.
Pick up one wonton wrapper and spoon some filling into the centre. Using the water, run a wet finger around the wrapper edges and then press them firmly together, making sure that there is no air trapped inside. Repeat with the rest of the filling.
Heat up the oil in a small saucepan – you need the oil to cover the wontons completely so adjust the amount of oil to suit your saucepan.
Once oil is bubbling, fry the wontons in two to three batches over a medium heat. Wontons are ready when they float to the surface and are nicely browned (average 4-6 minutes).
Drain on kitchen paper and then serve immediately with sweet and sour sauce, and/or Chiangkiang (black) vinegar mixed with minced ginger, chilli oil and light soy sauce.
Recipe by The Hungry Australian at https://hungryaustralian.com/2013/03/recipe-fried-wontons/