Close up look Fried Wanton
This is my 3rd attempt,that today I try again using egg roll skin to wrap my Fried Wanton with 2 style.Did you see the different fried wanton style look familiar??.I have no idea why my wanton skin look 'dirty'!
This is the 2ND attempt I'm making fried wanton using Cantonese wanton skin wrapped.Still not up to my expectation.
Taste not too bad but the appearance not really look good.I used new oil but still the filling leak out.1st effort to make fried wanton.
Used Cantonese Wanton skin the 1st time to make fried 'deep pocket'Inspired by Talented Chef Gertrude's Fried Wanton featured in Snippets of My Life, I been try this dish for 3 times.The first 2 time I used Cantonese Wanton wrapper which is yellowish and the skin is very fragile.Both time ,after fried my wanton skin look bad.It's seem like the filling or juice leak out while frying.Today, I try again using egg roll skin instead of Cantonese Wanton skin.I try to foil it in different way too ,to prevent the filling from leaking.I guess I still need more practise to wrap the skin.Maybe I will try to bake it instead of frying .I have to seek Chef Gertrude advise why my Fried Wanton skin don't look clean.It's there is a special way to deep fried it?.
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4 comments:
Beachlover, there is nothing wrong with your wonton. Most important that is taste good. When you fry the wonton you have to do it in low heat and seal the edges really well with some water if not the filling will leaks out and the oil will become brownish while frying. I just used the normal square wonton skin.
I have tried to fry wanton before but the taste of the filling wasn't that good. Maybe tak cukup kungfu kot... Sekali try, turned out not good, sudah takut.
Gert,Yes,I taruh water chestnut with pork filling as well.I used egg yolk to seal the edges.I think you're right,I use too big fire bcoz I'm very "kan-chun"/no patience one.I still have both wanton skin left over,I'm going to try again soon.
Cat..I just taruh everything in the filling.Minced pork,shrimp,waterchestnut, oyster sauce,sesame oil,sugar cilantrol and soy sc.I still have some sking leftover.I'm going to try again as Gert advise..low heat
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