2 tablespoons Water
70 pieces Wonton wrappers
250 ml Oil Filling
250 g Small shrimps, peeled and deveined, heads and tails removed
450 g Ground pork
25 g Chopped spring onions
1 Small onions, diced
2 teaspoons Fish sauce (Nuoc cham sauce)
1 teaspoon Pepper
1.To make the filling, cut each shrimps into 2-3 pieces. Combine with ground pork, spring onions and diced onions. Season with fish sauce and pepper. Mix well.
2.Beat the egg lightly in a bowl and combine with water. Put about one teaspoon of the Filling in the middle of each wonton wrapper. Brush the edges of each wrapper to make the edges meet and enclose the filling. Press to seal. 3.Flatten slightly for easier cooking.
4.Heat the oil in a wok. Fry wonton in batches over low heat so the filling cooks before the wrapper turns golden brown, adding more oil if necessary.
5.When wonton turns golden brown, remove from heat and drain on paper towels.
6.Serve with sweet and sour sauce.