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19 December 2012,23:27 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
1 hour

Preparation Method :

  • To prepare hot dipping sauce: pound chilies, garlic and salt finely.
  • Transfer to a sauce bowl and stir in water. Season with lime juice and palm sugar, stir to mix well
  • To prepare sweet dipping sauce: pound pickled plum and chilies to a fine paste.
  • Transfer to a sauce bowl and put aside. Combine sugar, vinegar and salt in a sauce pot.
  • Cook over low heat until slightly thickened, remove from the heat and mix with poundered plum. Stir well.
  • To prepare the filling: in a mortar, thoroughly pound peppercorns. Add coriander roots and garlic, pound to a fine paste.
  • Sauté the mixture with oil over medium heat until fragrant .Add both mushrooms and cook until done.
  • Add taro, potato and water chestnut. Toss and cook until done.
  • Season with seasoning sauce and light soy sauce, add carrot and fried shiitake mushrooms.
  • Stir fry until from the heat and allow cooling.
  • Spread wonton sheet on a flat surface, place the filling onto the centre. Fold the sheet to cover and to form a triangle.
  • Attach both pointed ends together; brush both ends with water and press tightly.
  • Keep in a container and cover with damp cloth to prevent from dryness.
  • Place a frying pan with oil over medium heat until the oil is hot.
  • Fry wontons until cooked through and golden crispy. Remove and drain.
  • Arrange attractively on a serving platter, garnish with red cabbage, carrot and sweet basil spring.
  • Serve immediately with dipping sauces.


  • 150 grams wonton sheet
  • 750 ml Cooking oil
  • Shredded red cabbage, shredded carrot and sweet basil spring for garnish

The filling

  • 1 teaspoon peppercorns
  • 15 cloves Thai garlics, peeled
  • 5 coriander roots, sliced
  • 4 tablespoons Cooking oil
  • 100 grams coarsely chopped abalone mushrooms
  • 100 grams coarsely chopped straw mushrooms
  • 200 grams steamed taro, mashed
  • 200 grams steamed potato, mashed
  • 200 ml boiled water chestnut, coarsely chopped
  • 3 teaspoons seasoning sauce
  • 3 teaspoons light soy sauce
  • 5 tablespoons finely chopped carrot
  • 100 grams dried shiitake mushrooms, soaked and squeezed and finely chopped 

Hot dipping sauce

  • 10 hot chilies 
  • 30 cloves Thai garlics, peeled
  • 1 teaspoon sea salt
  • 2 tablespoons boiled water
  • 5 tablespoons lime juice
  • 2 tablespoons boiled water
  • 5 tablespoons lime juice
  • 2 tablespoons palm sugar
  • Sweet dipping sauce
  • 2 pickled plums, seeded
  • 5 large red hot chilies
  • 100 grams sugar
  • 5 tablespoons fermented vinegar
  • 1 teaspoon sea salt

1 comment for “Golden Fried Wonton”

  • Donald Blaise
    Posted 07 August 2019 at 00:41:52

    Lekha foods have always been the best in town and their high rating is making sense now. The essay shark review could be anything but the price mattered so they were let down a lot of times.

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