Recipe Ingredient
- 30 pieces round wonton skins
- 6 tartlet cases
- Enough oil for deep-frying
- Filling:
- 6 eggs
- Dash of pepper
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 tsp chicken stock granules
- Seasoning:
- 1 tsp sesame oil
- 1 tbsp corn flour
- 1 tsp Shao Hsing Hua Tiau wine
- 50g carrot, finely shredded
- 4 stalks spring onion, shredded
- 2 stalks coriander leaves, chopped
- 1 chilli, seeds removed and shredded
- 3 pieces filament crabsticks, shredded
Instructions
- To prepare wonton casings, heat enough oil in a wok over medium heat.
- Put in the six tartlet casings. (This is to heat the casings.)
- Remove the tartlet casings with a slotted ladle and place them on a tray.
- Take a piece of wonton skin and line the heated mould.
- Pick up another mould with a pair of chopsticks. Place it directly on top of the wonton skin.
- Lightly press it down and place the two moulds into the hot oil.
- Allow to cook in the hot oil over a medium heat. Prepare the wonton skins until all are done.
- When the wonton tartlets are golden brown remove from the oil. Place on several layers of crushed paper towels to absorb excess oil.
- To prepare the filling, combine the beaten eggs with the shredded ingredients and seasoning. Beat well to combine.
- Heat 2–3 tablespoons oil in a wok until hot. Add the egg mixture and allow them to set.
- Once the eggs are about to set, stir around with a pair of chopsticks to break them up so that they turn to shreds.
- Cook until the process is completed and remove from wok.
- Fill each wonton tartlet with one heaped tablespoon of the filling and add a dash of ground black pepper.
