For a pork and prawn variation, shell and devein 350 g uncooked king prawns – you will need 180 g prawn meat and 180 g lean pork mince. For a long-lasting crunchy result, deep-frying is best done over a medium heat. If the oil is too hot, the skin will burn by the time the filling is cooked. Also, the heat won’t penetrate the skin properly, which means the wonton browns fast, but will turn soggy and wilt just as quickly
For a pork and prawn variation, shell and devein 350 g uncooked king prawns – you will need 180 g prawn meat and 180 g lean pork mince. For a long-lasting crunchy result, deep-frying is best done over a medium heat. If the oil is too hot, the skin will burn by the time the filling is cooked. Also, the heat won’t penetrate the skin properly, which means the wonton browns fast, but will turn soggy and wilt just as quickly.