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Fried Wontons with Shrimp, Pork and Fish, Made with Monk Fruit Sweetener

Name: Fried Wontons with Shrimp, Pork and Fish, Made with Monk Fruit Sweetener
Total time: 35 min
Yield: 1 servings
Cuisine: China
Ingredients: Ca thac lac (clown featherback fish) 50g; minced shrimp 150g; pork collar 150g; chicken egg 1, white only; seasoning powder 2g; MSG 4g; sesame oil 2g; ground pepper 2g; salt 2g; kOBE Monk Fruit Blend 3.6g; tapioca starch 10g; pork fat 20g; fish sauce 1 tablespoon; finely chopped cilantro 5g; spring onion whites 10g; wonton wrappers; cooking oil for deep frying

International dishesFried DishesChinaabout 30 minutes, 5 minutes frying

An afternoon snack or a small party both suit these fried wontons. The wrappers turn crisp, the filling stays springy and sweet, and a bowl of chili sauce empties the plate. The tricky part is wrapping them without cracking the skins.

Keep the wonton wrappers in their plastic bag and take them out one at a time. The filling mixes ca thac lac, minced shrimp and pork collar with a little pork fat and egg white, so it comes out both springy and juicy.

This batch weighs about 459g, at roughly 151 calories per 100g.

Nutrition (this recipe makes 1 serving)

151.4kcal

15.3gprotein

8.6gfat

0.4gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 1 serving. This batch counts as 1 serving. Drain the wontons and pile them onto one plate to eat while they are still crisp.

Ingredients for the batch

Ca thac lac (clown featherback fish) 50g
minced shrimp 150g
pork collar 150g
chicken egg 1, white only
seasoning powder 2g
MSG 4g
sesame oil 2g
ground pepper 2g
salt 2g
kOBE Monk Fruit Blend 3.6g
tapioca starch 10g
pork fat 20g
fish sauce 1 tablespoon
finely chopped cilantro 5g
spring onion whites 10g
wonton wrappers
cooking oil for deep frying

Method

Wash the spring onion, mince the white part and chop the green part small. Wash the cilantro and chop it fine.
Rinse the shrimp, peel them, pull out the dark vein and mince them. Rinse and mince the ca thac lac. Rinse the pork collar and mince it. Separate the white from the chicken egg.
Mix 50g ca thac lac, 150g minced shrimp and 150g pork collar with 2g ground pepper, 2g seasoning powder, 4g MSG, 4g kOBE Monk Fruit Blend, 2g salt, 1 tablespoon fish sauce and 2g sesame oil.
Add 5g chopped cilantro, 10g spring onion whites and 10g tapioca starch, and mix again.
Add 20g pork fat and 1 egg white, and mix the filling once more.
Lay out a wonton wrapper, put a teaspoon of filling in the center, dab water along the edge and fold it in half, pressing the two sides firmly together.
Heat a pan of oil over medium heat, fry the wontons until golden and crisp, about 5 minutes, then lift them out onto a plate lined with kitchen paper.

Tips

Keep the wonton wrappers in their plastic bag and take them out one at a time so the edges do not dry and crack.
Dab water along the edge and press the two sides firmly so the filling stays in during frying.
Medium heat and enough oil to cover give an evenly golden wrapper with the filling just cooked.
Drain the wontons on kitchen paper so the wrappers hold their crunch.
Wonton wrappers and ready scraped ca thac lac are both sold at the market.
Twenty grams of pork fat with the egg white is what keeps the filling tender, and without it the filling turns dry and firm.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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