Highfields Amateur Radio Club
Hawaiian Fried Won Tons.
| PREP TIME ||20 Min
| COOK TIME ||25 Min
| READY IN ||45 Min
| SERVES || 10
- 340g can of SPAM®, chopped
- 1 (8 ounce) can water chestnuts, drained and chopped
- 20g green onions, chopped
- 10g fresh parsley, chopped
- 3 hard-boiled eggs, peeled and chopped (or scrambled)
- 1g pepper
- 6g oyster sauce
- 1 (14 ounce) package square wonton wrappers (skins)
- 945ml vegetable oil for frying
- In a medium sized bowl, mix together the SPAM®, water chestnuts, green onions, parsley, eggs, pepper, and oyster sauce. Set aside.
- On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time.
- Place a tablespoon of the SPAM® mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in.
- Use wet fingers to moisten the corners of each wrapper.
- Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water.
- Keep filled wontons covered with plastic wrap or a clean, damp tea-towel to prevent drying while the others are made. Repeat until the SPAM® mixture is finished.
- Heat one inch of oil in a deep heavy skillet or frying pan or wok over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C).
- Fry wontons for a few minutes on each side, or until golden.
- Remove from oil to paper towels to absorb excess grease.
Serve hot or cold, accompanied by different savoury dips or on their own.