Crispy Pork and Prawn Wontons - Marion's Kitchen
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- čas přidán 20. 08. 2024
- How to make crispy pork and prawn wontons. My guide to the ultimate Chinese fried wonton recipe. Perfectly crisp on the outside and tender and bouncy on the inside. This is one wonton recipe you'll want to save!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
4 years later and I'm still so in LOVE with Marion's cooking and presentation.
Yummy! We make a similar won Ton but we do add water chestnuts chopped & green onions inside the mixture. Also oyster sauce. I'm hungry for some now! 😃 👍👍👍❤❤❤
I have almost all the ingredients, I can't wait to make these! You're always inspiring me to cook something new!!
I'm so glad I was having lunch when I saw this. Otherwise, I would have been salivating. 😃😃 Thanks Marion. You've done it again. 💙
Out of this world! Thank you. Simple yet so delicious.
Well done Marion. You are amazing!
Aw thanks Yvonne :-)
These look wonderful and delicious Marion! Will definitely make these soon. Can you make a video on how Bahn Mi sandwich?
Thanks Nouta! And great idea! I will add it to my list of recipes to create :-)
I love your butter knife, my mum still uses hers in Singapore and ours are decades old! Got a such a soft spot for them! ❤️❤️❤️
Those look really delicious! I will be trying it.
These look great!
Yummy. Wontons are my major meal
Hi Marion, just to chk with u if I wana keep in fridge, hw long or hw many days can I keep eg. freezer/fridge? N do I just get it straight out from freezer to deep fry?
Lots of love,from kenya
How come the filling is so simple in this one? No spring onion, ginger, garlic or shaosing wine?
My home town New Orleans @ our Chinese restaurants we have a Appetizer is called cho cho's which is curry shrimp, pork and onion in a triangle shaped wonton fried they are so good you can't stop eating them I have been trying to find a recipe online to make my own with no avail @ Marion Grasby is there another name for it our could you do a video on it??? Love all you and your mom's recipes thanks
I think that even I manage to make these. . thanks!
Hi
Great recipes!
Just wondering when froze them for later and did you mean fry them frozen out of the fridge?
Darwin sends lots of love!
I have just discovered you Marion and your recipes all look sooo yummy....2 questions for you pls - what kind of oil are you using and secondly, can you please recommend the best brand of fish sauce I can buy in Canada....keep those recipes coming!
Welcome to Marion's Kitchen channel Jennifer 🥰 We hope you enjoy your time with us here! Marion generally uses vegetable oil, rice bran oil or peanut oil. These are all great for Asian food because they have a neutral flavour and have a high smoke point. And for the fish sauce, we recommend the Thai Squid fish sauce brand. Hope this helps! -Team Marion's Kitchen
Make it so easy😀😀
I'll check out your homemade sauce on u tube. 👍❤
Yuum
#wontonemergency
Hi Marion. Can I use your dumplings home made dough for this?
🤩🤩🤩🤩🤩🤩🤩
I don't like people but I like her. 🤣
PLEASE MARRY MEEEE😭😭😭😭😭😭
Why my wontons do not acquire that golden color when deep fried?
WonTon Emergency ??? Lol
🤗🤗🤗😋😋😋❤❤❤
I do love all your videos, but I’d really love to know what you do with your deep fry oil once it’s been used? It’s stopping me from trying your recipe It’s! Help!!!
Allow it to cool, strain through cheesecloth and return it to a sealable jar or bottle. I keep mine in the fridge but I recently read somewhere about an experiment where a chef stored used but strained oil in three different locations. The first was a cupboard, the second was a fridge and the third was a freezer.
The least degraded/oxidised oil, by far, was that stored in the freezer.