1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms
and mince caps.
Mix with prawns, pork, water chestnuts, green
onions, half of the
beaten eggs and all of the seasonings.
Place won ton squares on working surface so corners
face up, down,
left and right. Place 1 teaspoon filling in the
center of each skin.
Dip a little of the beaten egg onto the bottom
corner, bring top
corner to meet bottom corner. Press to seal. Moisten
and bring right corner to meet it. Press to seal.
This should give
you a little bundle that looks kind of like a nurses
Heat 4 cups oil in wok. Fry wrapped won ton until
golden (about 2
minutes). Turn over once. Drain and serve hot.