Trinidadian Fried Wontons

225g prawns, chicken or pork either finely chopped or coarsely ground
1 large spring onion, finely chopped
2 garlic cloves, minced
1/2 Scotch bonnet chilli, minced
1 tsp soy sauce
24 Wonton Wrappers
250ml vegetable oil, for deep frying

Method:

Combine the prawns (or other meat), spring onion, garlic, chilli and soy sauce in bowl. Mix thoroughly to combine then set aside.

Have a small bowl of water ready then lay a wonton wrapper flat on your work surface. Place a teaspoon of the filling mixture in the centre of the wrapper then dip your finger in the water and run all the way around the outside of the wrapper.

Fold the wrapper over the filling to form a rectangle then fold the rectangle in half by joining the short ends together. Again, fold the wrapper in half so the short ends met each other. Pinch the lower flaps of the short ends together to crimp (but leave the top folds free). Moisten your fingers and once more pinch the wonton closed. Repeat this process until all the wrappers are filled.

Now add the oil to a wok and heat to 180°C (test by dropping in a cube of bread, if the bread sizzles vigourously and floats to the top then the oil is hot enough). Add the wontons a few at a time and fry until golden then remove with a slotted spoon and drain on paper towels. Serve with a dipping sauce made by mixing soy sauce with dried chillies.