Wontons

Ingredients	Direction
2tbsp vegetable or peanut oil 6 scallions, chopped 4-1/2 oz mushrooms, chopped 2 oz canned corn kernels 1 egg, beaten 3 tbsp Thai soy sauce 1 tbsp jaggery or soft light brown sugar 1/2 tsp salt For Wontons: 24 wonton skins 1 egg, beaten vegetable or peanut oil, for deep-frying	1. To make the filling, heat the oil in a preheated wok and stir-fry the scallions, mushrooms, and beans for 1-2 minutes, until softened. Add the corn, stir well to mix, and then push the vegetables to the side. 2. Put in the egg. Stir until lightly set before incorporating the vegetables and adding the soy sauce, sugar, and salt. Remove the wok from the heat. 3. Place the wonton skins in a pile on a counter. Put a teaspoonful of the filling in the center of the top skin. Brush the edges with beaten egg and fold in half diagonally to make a small triangular package. Repeat with the remaining skins and filling. 4. Heat the oil for deep-frying in a wok. Add the packages, in batches, and deep-fry for 3-4 minutes, until golden brown. Remobe from the wok with a slotted spoon and drain on paper towels. Keep warm while you cook the remaining wontons.

Ingredients

Direction

2tbsp vegetable or peanut oil
6 scallions, chopped
4-1/2 oz mushrooms, chopped
2 oz canned corn kernels
1 egg, beaten
3 tbsp Thai soy sauce
1 tbsp jaggery or soft light brown sugar
1/2 tsp salt

For Wontons:
24 wonton skins
1 egg, beaten
vegetable or peanut oil, for deep-frying

1. To make the filling, heat the oil in a preheated wok and stir-fry the scallions, mushrooms, and beans for 1-2 minutes, until softened. Add the corn, stir well to mix, and then push the vegetables to the side.

2. Put in the egg. Stir until lightly set before incorporating the vegetables and adding the soy sauce, sugar, and salt. Remove the wok from the heat.

3. Place the wonton skins in a pile on a counter. Put a teaspoonful of the filling in the center of the top skin. Brush the edges with beaten egg and fold in half diagonally to make a small triangular package. Repeat with the remaining skins and filling.

4. Heat the oil for deep-frying in a wok. Add the packages, in batches, and deep-fry for 3-4 minutes, until golden brown. Remobe from the wok with a slotted spoon and drain on paper towels. Keep warm while you cook the remaining wontons.