Fried Won Tons

Fried Won Tons

• ¼ pound ground lean pork or chicken or beef
• 1-6 ounces can shrimp, drained and minced
• ¼ minced mushrooms
• ¼ cup diced water chestnuts
• 1 green onion, finely chipped
• 2 egg yolks
• 1 tablespoon soy sauce
• 1 ½ teaspoon peanut oil
• 3/4 pound won ton skins (about 50)
• 3 cups peanut oil
• Won Ton Sauce

Won Ton Sauce

• 2 tablespoon cornstarch
• 3 tablespoon light brown sugar, packed
• ¼ cup soy sauce
• ¾ cup water
• 1 clove garlic, peeled and sliced
• 1 tablespoon peanut oil

Fried Won Tons

1. Mix first 8 ingredients in wok. Set heat at 325° and cook, stirring often, about 5 minutes.
2. Cool Clean and dry wok. Place about 1 tablespoon mixture in middle of each won ton skin. Moisten edges of wrapper with cold water; fold in half diagonally to form triangle; press edges together to seal.
3. Fry won ton in oil heated to 375° in uncovered wok until golden on both sides; drain on paper towels. Serve with sauce.

Makes approx. 50.

*Note: can be prepared 1 hour in advance; keep warm in 200° oven.
Won Ton Sauce Sauce

1. Stir first 4 ingredients until smooth.
2. Fry garlic in hot oil in uncovered wok at 250° until light brown.
3. Remove garlic; set aside.
4. Slowly pour cornstarch mixture into hot oil; cook stirring, until thick.
5. Top with fried garlic.