1 pound raw shrimp, peeled and deveined, finely chopped
2 tablespoons soy sauce
1 tablespoon Chinese rice wine vinegar or pale dry sherry
1 teaspoon salt
6 canned water chestnuts, finely chopped
1 green onion, finely chopped (including the top)
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 pound wonton wrappers (about 36-40)
Heat a wok or skillet over high heat. Add oil; stir fry pork for 1 minute,
add chopped shrimp, soy sauce, vinegar, salt, water chestnuts and
scallions. Stir fry until shrimp turn pink. Pour cornstarch mixture
into pan; stir-fry until liquid thickens; cool to room temperature.
Place 1 1/2 teaspoons filling in center of each wonton wrapper.
With a finger dipped in water, moisten the edges of the wrapper.
Bring one corner up over the filling to the opposite corner, to
form a triangle. Pull the two bottom corners of the folded triangle
forward and below the folded edge so that they meet one another
in slightly overlap. Moisten one end with a finger dipped in water
and pinch the two ends firmly together.
As each wonton is
finished, place it on a plate and cover with a dry towel. If the
wontons must wait longer than 30 minutes before cooking, cover with
plastic wrap and refrigerate.
To Cook: Pour 3 cups peanut
oil in wok or saucepan. Heat oil until haze forms or reads 375 degrees
F on deep-fry thermometer. Deep-fry the wontons, 4-6 at a time,
for 2 minutes or until they are crisp and golden. Transfer them
to paper towels to drain while you fry the remaining wontons.