Fried Wontons
The crispy wonton shells give way to a savory and succulent filling with each bite.
20 minutes
216kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut scallops into roughly 7 mm (quarter inch) cubes.
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Grate lotus root and then drain excess water content.
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Chop green onions.
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Mix scallops, lotus root, egg white, and seasonings under (A) together to make filling. Once mixed, add in starch and green onions and continue mixing.
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Lay out 4 wonton skins and then place even amounts of filling into the center of each skin. Place small amount of water on outer edge and then fold over to form a triangle to seal the wonton. Alternatively, wontons can be sealed by bringing up all sides of the wonton skin together and pinching the wonton skin closed right above the filling to form a sack-like shape.
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Heat oil to 170 degrees Celsius (338 degrees Fahrenheit), and then fry the wontons until skin colors change to a golden hue and turn crisp.
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Eat wontons while using ketchup, nerikarashi, and/or soy sauce as dip.
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