Pangsit Goreng / Fried Wonton




The temptations of making these crispy scrumptious because I finally bought my deep fryer, it was a good bargain and the looks is pretty cute, it just fitted to my tiny pantry--I completely rely on it since then.

For some reasons, it convince me to have it, with our special fondness of ideal deep fried snack, the good thing about deep fryer that it gives your specific demand such a colour and juiciness with the guide of exact temperature, all the needs are absolutely turn up good.




Pangsit goreng (fried wonton) is just ideal snack for us, it would be nice if it served with the dipping sauce especially your favourite one, though simple and easy, to me,  they are just perfect satisfactions.
I don’t do very special taste to my pangsit goreng filling, it somehow depending to your perfections demand, cooking is boundless, do what ever you feel like, modified and creates according to your best palate, making it the most delectable on your dining table, So be the boss…

Here is my pangsit goreng (fried wonton) recipe, it could be a stand alone as your snack served with the favourite dipping sauce or to be the perfect match for your mie ayam (chicken noodles)  
* Saos sambal ABC is still won me !







Pangsit Goreng / Fried Wonton




    Ingredients:


   1 packet of ready made wonton skin
   25 pieces medium size prawns--minced
   1/2 from whole chicken breast--minced
   3 tbs tapioca starch
   ½ tsp white pepper powder
   1 tsp sesame oil
   6 spring onions-thinly slice
   Salt to taste
   Oil for deep fried




what to do:


In a big bowl, mix the minced prawn, minced chicken and tapioca starch and then season with white pepper salt and sesame oil, using a fork mix thoroughly by pressing and folding the mixture.

  Add the spring onions and then mix all the mixture until the ingredients are well combine

  Lay a wonton skin on a flat surface, put a small teaspoon of filling into the center of the skin, seal it up by dab your finger with some water.

Fold the wonton skin to a shape you like or see my pictures below.

   Deep fried the wontons to 170 degree Celsius, this particular temperature would make your wonton correct in golden brown and crispiness texture.



Pangsit Goreng

Comments

Indonesia Eats said…
My fave sambal bottle brands are cap jempol and belibis. ABC is still too sweet.
02 May, 2011 00:53
Ira Rodrigues said…
oh pep, i never know about cap jempol and belibis, will find them anyway.
* ABC ada yg super pedas, i just loving it!
02 May, 2011 09:52
Vania said…
Ira... baru liat, headernya baru yah...Cakeeeep!
Btw, coba gaul ama persambalan... dua belibis jg ama merk pohon cabe. hi..hi.. situ kan jagoannya yg pedes2 toh Ra.
Foto wontonnya cakep2. Kamera dah sembuh?
02 May, 2011 21:53
Ira Rodrigues said…
loh ya, aku kok gak tau belibis sama pohon cabe, waduh keknya aku hrs ubek2 ke pasar nih buat nyari sang saos pedas itu, penasaran euy...

kamera blm sembuh van, ini foto hasil ubek2, nemu pangsit goreng file hahaaa

soal header, aku mumet abis bosen mau digimanain, akhirnya ide ubek2 berlanjut ke header hahaha
02 May, 2011 23:06
Russell at Chasing Delicious said…
These little guys look incredible! The recipe sounds so delicious too. I am definitely adding this to my todo list! Yum!
03 August, 2011 09:54
Ira Rodrigues said…
russell, thank you for dropping by and leave comment :)
04 August, 2011 11:55
Post a Comment

Popular posts from this blog

Empal Goreng, Java style fried beef meat

Image
The days of my teens, I clearly remember that my mother has made a very cool treaty for me that it’s fascinating to comply with. Every Sunday always be the great day for me, I make sure not to missed the treaty, at the same time I not desire to make any excuses, yes my mother is too cool for this! The deal was genuinely remarkable and unforgettable, it goes as this way, only if I go with her every Sunday--early morning, walk all the way to the traditional market and giving my hand to carry her shopping stuff after all marketing have done, she would rewards me of having the most drooling Rawon that most people wanted along with a glass of es teh (ice tea). Oh, who would miss this out as my teenage favorite food is Rawon . I prefer my nasi rawon serve together with marinated fry meat (empal goreng) and my mother let me to have it all. The warung( food stall) Nasi rawon ibu Aliyah inside the traditional market pasar baru always been a favorite to all people. Every morning alway...
Read more

Mie Ayam Recipe - Indonesian style chicken noodles

Image
This is one of my favourite home cook recipe, "m ie ayam" Indonesian style chicken noodles  specifically of  Chinese Indonesian way of cooking (Chinese Indonesian style chicken noodles), and to recall the history is that Chinese Indonesians are ethnically Chinese people living in Indonesia, where on centuries ago, overseas Chinese migration thus Chinese Indonesian cuisine that  characterised  by the mixture of Chinese with local Indonesian style. To make the homemade version of this dish is very easy, and my recipe definitely easy to follow I learned this dish from my girlfriend who ever open the noodles house restaurant back in 2002.  She made her own fresh homemade noodles everyday and the egg noodles recipe  has been passed down  to the family through  generations . Mie Ayam Chinese Indonesian style chicken noodles Serves 4 Ingredients for chicken toppings , Ready made fresh egg noodles ( here avai...
Read more

Tangerine, Jeruk peras (Indonesian sweet orange squash)

Image
Tangerine (citrus tangerina) also known as Jeruk Peras ( Indonesian sweet orange squash) which is actually closely related to the Mandarin orange.  Tangerine/Jeruk Peras is a tropical and subtropical shrub, the fruit has green skin and bright orange flesh that contains a lots of juice. The freshly squeezed juice has become one of most wanted beverage among Indonesian Most of the restaurant even though a small eating place (warung/depot) in Indonesia would serve Jeruk Peras in their beverage list menu, it refreshing and enjoyable even though with no sugar added. For you to know, the juice that derived from freshly squeezed from the fruit is actually purely nicer, tastier and of course healthier. All the kind of fruit that minimized process such freshly squeezed would offer the best nutrition benefit to our body, five times greater than pulverized fruit juice. I would always go for freshly squeezed of my summer be...
Read more