Dry Wantan Noodles with Deep Fried Wantan

Source


Deep Fried Wantan

40–45 pieces wantan wrappers
Enough oil for deep-frying

Filling:
100g shelled prawns, minced
200g chicken meat, minced
1 tbsp chopped spring onion or chinese celery

Seasoning:
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
a pinch of pepper
1/2 tsp Maggi concentrated chicken stock
1 tsp corn flour

1. Place one teaspoon of the filling in the centre of each wantan wrapper. Fold into small pouches. Seal the edges of each pouch with a bit of water.
2. Heat enough oil in a wok until just hot. Put in wantan in batches and deep-fry until golden brown in colour. Remove and drain on paper towels. Serve the crispy wantan with the dipping sauce.


Source

Dry Wantan Noodles

Seasoning:
4 pieces fresh ready-made wantan noodles
1 tbsp chopped spring onion or chinese celery
1 tbsp chopped red chilli

Gravy/Sauce for the noodles: (per serving)
1/2 tbsp ground onions
1/2 tsp ground garlic
1/2 tbsp ground dried chilli
1 tbsp abalone sauce
2 tsp dark soy sauce
a pinch of salt and sugar to taste
a dash of pepper
1/2 tsp Maggi chicken cube stock
1/2 cup water, or as needed

1. In a saucepan bring enough water to a boil. Add the fresh wantan noodles a piece at time. Blanch for about 20 seconds. Stir well. Remove from the heat, drain and soak briefly in cold water. Drain excess liquid. Place noodle in a bowl.
5. Sauté onions and chilli. Add the rest of the ingredients and let it boil. Pour gravy to the noodles. Add shredded chicken meat with a sprinkling of chopped spring onion and red chilli.