A Singaporean Mum

I make fried wantons quite often at home, sometimes even preparing extra batches to freeze for quick meals. They’re wonderfully versatile — crispy, savoury, and always satisfying. In our family, we especially love enjoying them alongside a plate of char siew noodles (recipe here!), where the crunchy wantons add the perfect complement to the tender, sweet barbecued pork.

Here’s how I do it!

Ingredients

1 pack wanton skin

300g minced pork

100g minced prawns

2 tbsp soy sauce

1/4 tsp white pepper

Method

1. Marinate

• In a bowl, mix minced pork, prawns, soy sauce, and pepper.

• Cover and marinate for at least 1 hour in the fridge.

2. Wrap Wantons

• Place 1 tsp of marinated filling in the centre of each wanton skin.

• Dab a little water on the top edge (triangle side).

• Fold into a triangle and press edges firmly to seal.

3. Keep

• At this stage, you can freeze extras for later use.

4. Fry

• Heat oil and shallow fry wantons over medium-low heat.

• Flip both sides until golden brown and crisp.

• Transfer onto a wire rack to drain excess oil and keep crispy.

5. Serve

• Serve hot as a side or a snack with your favourite dipping sauce.