Pangsit
wonton
Indonesian and Malaysian wontons served in noodle soup or fried as a crisp snack.
About this dish
Indonesian and Malaysian wontons served in noodle soup or fried as a crisp snack. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Indonesian pork and shrimp pangsit goreng
- 40 thin wonton wrappers
- 250 g ground pork
- 100 g peeled shrimp, minced
- 1 shallot, minced
- 2 scallions, minced
- 2 garlic cloves, minced
- 1 egg
- 1 tbsp tapioca starch
- 2 tsp fish sauce
- 1/2 tsp sesame oil
- 1/4 tsp white pepper
- 750 ml neutral oil for frying
- 1
Mix the measured filling ingredients from Ingredients before wrapping. Mix filling ingredients thoroughly and refrigerate. Pat shrimp dry, chop finely and stir filling until cohesive; keep refrigerated covered.
- 2
Place a scant 2 tsp filling on each wrapper, moisten adjacent edges and fold into a triangle. Press out air and seal; join side corners if desired. Keep wrappers covered, use a thin film of water, leave rims clean and press air out before sealing.
- 3
Fry in small batches at 170°C/340°F 4-6 minutes, turning until crisp and pork reaches 71°C/160°F. Drain and serve hot. Use a thermometer and small batches in a pan no more than half full. Check crisp wrappers without raw seams and a cooked filling center before draining.
Note
This chooses the pork-shrimp variation. Keep wrappers covered and filling modest so it cooks before the pastry browns.