30 wonton wrappers
Oil for deep frying
½ lb shrimp, shelled and devined
½ lb ground pork tenderloin
4 fresh whole water chestnuts or canned, minced
2 scallions, chopped
1 tbls minced garlic
1 tbls sweet soy sauce
1 tbls fish sauce (nam pla)
Thai Sweet Chile Sauce
- Place shrimp on a chopping board and chop until fine. In a bowl combine minced shrimp, ground pork, chopped scallions, garlic, minced water chestnut, soy sauce and fish sauce.
- Mix thoroughly until it forms a thick paste.
- Spread wonton wrappers on a chopping board or clean surface. Add a spoonful in the center of each wonton wrapper. Brush the sides with water, pull all four corners up to form a bundle.
- Heat oil for deep frying in a wok, fry wonton in batches until golden and crisp. Remove and drain on a paper towel. Serve hot with Thai chile sauce.