500g fresh prawns (shells on)
- 1 stalk spring onions, chopped finely
- 4 to 6 water chestnuts, chopped up semi-coarsely, in small bits
- 2 cloves garlic, minced
- 1 packet square wonton wrappers
- 2 tsp light soya sauce
- 1 tsp fish sauce
- 1 tsp Hua Tiao cooking wine
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp grated ginger (optional)
1. Shell and devein shrimps. Smash them with one side of a cleaver, on a chopping board. Do not chop them up. Slam them flat! This way, you will get a glue/paste consistency, which in turn, gives the 'bounciness' to the final product.
2. Put the shrimp glue/paste in a bowl and add in all the other ingredients and seasoning (except the wonton wrappers, of course). Mix to combine well. Cover and marinate in the fridge for at least 1 hour.
The raw ingredients, which have been mixed into a paste. I left it to marinate overnight in the fridge.
The wonton wrappers. Always keep them covered with a damp cloth to prevent drying out.
3. When you are ready to wrap the samosas, prepare a small bowl of water. Place a wonton wrapper on a clean, dry work surface. Using a spatula, spoon some of the shrimp filling onto the wrapper.
4. Dip your index finger in water, and then lightly run it along 2 edges of the wrapper. Fold the wrapper in half, forming a triangle. As you fold, gently and carefully press out pockets of air before sealing the edges tight. You do not want trapped air bubbles because they will cause the samosa to break open during frying. Not pretty.
5. In a wok or frying pan, heat up a generous amount of oil. Ensure a medium-high heat throughout. When the oil is hot, gently slot in a few samosas at a time, taking care not to overcrowd. Each samosa should have sufficient space to retain its shape as it cooks.
6. As soon as the wonton wrappers turn a nice golden brown, remove the samosas and drain on a cooling rack lined with paper towels. Serve hot, with your favourite dipping sauce.