Thai style deep fried wonton inspired by Makiko San

It's has been a long time since I wanted to make this,after seeing the ones that made by Makiko San.I love all dumplings and wanton,and this Thai style is no exception.In my version the prawn and pork are at the same amount(in weight),and prawn is pounded into a paste with the back of the knife,and

added to the mix,along with garlic,shallot and the root of coriander,all pounded into a paste first.

上手に縛ってあるー(ﾟ∀ﾟ)
雲呑をネギで縛るのが難しくて苦労したんです私。
オリジナルはマレーシア在住の由佳さんです。彼女の料理スナップもとても素敵だよ♡
包んである具は、私には少し味が濃く感じたのは、お弁当用に作ってるからかなーと思いました。薄味に作ればたくさん食べられるね。

Thank you so much!Actually I never had this in Thailand,so I wouldn't know how it should be,this is just the way I prefer.We are lucky to have some Cantonese wanton wrappers here(top of the photo),they are good for deep frying,and thinner than spring roll wrapper too,therefore much easier to wrap,th

the ends could stay together just pressed,no negi needed,I actually used the stem of coriander,just for decoration,to make them look like yours!I also cooked some of the filling and adjust seasoning before wrapping them,these were good to eat many!That's what I did!
I know Yuka San too,I always enjo

enjoy looking at her South East Asia food!

Love it! It's so cute and pleasant dish, like a small present✨I like to see something bit elaborate dish like this.
I think it not easy to wrap properly,you are quite skillful😳👏✨ I like your idea using the stem of the coriander instead of leek,too!
It goes well with Thai flavored foods!
Wow,it's bi

it's bigger wonton wrapper than Japanese stuff👆I'm always craving more big wrapper...

Haha,you are right,wantons and dumplings are amongst the most elaborate I could handle,蝦餃 and goldfish dumplings are out of the question...Actually,these are dead easy,I used Cantonese wanton wrappers,they are much thinner,the ends stay in place without having to tie them up with anything anyway.The

These are regular size wanton wrappers too,remember I told you that wanton should be on bite size?These are quite small,somehow they look bigger in the photo...But I think it's worth knowing,these are unlike Cantonese wanton,where prawns are kept whole,instead they are pounded into a paste.