Pangsit Goreng ( crispy fried pork wontons ) serves 4
Here Kevin uses Slow cooked pork belly as the filling , but you could use whatever leftover meat you have or experiment with cooked chicken or chopped raw prawns . If using pork chops , be sure to include some of the fat for extra flavour .
- 300 grms of cooked meat of your choice , roughly chopped .
- 1 packet of frozen Wonton pastry ( defrosted )
For the paste :
- 3 scallions ,
- 2 shallots
- 20 grms of fresh ginger
- 3 cloves of garlic
- 2 tsp of cumin powder
- 1 tsp of fennel powder
- 10 de seeded green chillies
Blitz all the paste ingredients in a food processor until you get a paste . Heat a little oil over low heat and fry the paste without colouring for 10-15 mins . Drain off the excess liquid .
NB : This will keep in the fridge for two weeks in a sterilised jar .
Combine the paste with the cooked meat in a ratio of 2 parts meat to 1 part paste . Season to taste .Assemble the wontons according to instruction on thepacket , moistening with a drop of water to seal the filling in while expelling as much air out as possible . Take care notgetting them too wet .Deep fry at 180 for 2-3 minsuntil golden . Drain on kitchen towel and serve immediately while still hot with a sweet & sour chilli sauce .