How to Make Appetizing Sophie's deep fried wontons and dipping sauce

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We hope you got insight from reading it, now let’s go back to sophie's deep fried wontons and dipping sauce recipe. To cook sophie's deep fried wontons and dipping sauce you need 12 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Sophie's deep fried wontons and dipping sauce:

1. Provide of wontons.
2. You need 24 of wonton wrappers.
3. Take 450 grams of lean pork mince.
4. You need 2 tbsp of soy sauce.
5. Prepare 2 tsp of ginger puree.
6. You need 100 grams of mixed oriental veg.
7. Use 1 tbsp of sesame seeds.
8. Prepare of sauce.
9. Get 3 tbsp of soy sauce.
10. Take 1/2 tbsp of corn flour.
11. Prepare 1 tbsp of sesame seeds.
12. Take 2 cup of oil for frying.

Steps to make Sophie's deep fried wontons and dipping sauce:

1. For the sauce, gently whisk the soy sauce and flour together over a low heat..
2. Once combined, add the sesame seeds and continue heating for a couple of minutes. Remove from the heat and set to one side..
3. For the wontons, chop your vegetables very small..
4. Combine with the rest of your wonton ingredients, and split the filing evenly between the wrappers..
5. To seal, use a pastry brush to apply water to the edges and pinch together. In what shape you do this is up to you – just make sure they seal up. There are lots of videos online on how to do it. I made mine into little envelopes..
6. Repeat for all your wrappers. Once you have done, heat your oil..
7. Place your wontons into the oil, leaving a gap between them..
8. Heat until golden brown and crispy on each side..
9. Remove from the oil with a slotted spoon and place on kitchen towel to drain..
10. Pat the oil off, and serve hot with your dipping sauce..
11. Enjoy!.

I like to use sesame seed oil instead of vegetable oil. Taste the mixture, adjust to taste. Mix, then add the mixture from the skillet. Serve warm or at room temperature with freshly steamed or fried won tons. Place a spoonfiil of shrimp filling on each wonton wrapper.

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