400g Chicken, Cut into cubes
100g Prawn meat (Raw), chopped into small pieces
1 Spring Onion, chopped roughly
1/2 teaspoon cornstarch
1/4 teaspoon salt
3 dashes fish sauce
1/4 teaspoon sesame oil
3 dashes ground white pepper
25 pieces wonton wrappers (1 packet)
Water, for sealing
Oil, for deep frying
Vietnamese dipping sauce (click here to see which one i used)
Place all ingredients into a food processor and blitz until well combined and chicken and prawn are minced finely.
Place one wonton wrapper on the palm of your hand. Add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your finger into some water and trace it on the outer edges of the wonton wrapper. Fold and pinch the edges of the wonton wrapper up and seal the wonton tight so there is no opening at the top and the wonton is securely enclosed.
Deep fry the wontons until the wrappers are crispy and bubbled in texture.
Serve hot with dipping sauce