Pork & Shrimp Wontons (How to serve them) Part 2 of 2

There are so many ways to serve up wontons, just make a batch of these and freeze it – then use it whenever you feel like a quick meal~ Wonton recipe here.

To prepare the sauce for tossed noodles, you need:

1 tablespoon oyster sauce

1 tablespoon abalone sauce

1 tablespoon dark soy sauce

1/2 tablespoon sesame oil

1/2 tablespoon shallot oil

Mix all ingredients together and toss noodles in it. Instead of using all the sauce, just keep adding to the noodles until the salt level you want is achieved.

For the noodles, I use the chinese style egg noodles (dried or fresh is fine, just cook according to the package).

Blanch some bok choy or broccoli and there you have it – toss noodles!




For won ton soup, I use equal amounts of Knorr chicken stock & won ton mix.

I usually add green onions & napa cabbage to sweeten up the soup~ If you rather, you can make your own chicken soup with chicken bones, onions, carrots, napa cabbage (healthier version) then add some dried anchovies or scallops for the “seafood” flavour.

Note: I usually boil the wonton until cooked in a separate pot, then drain it and drop them into the soup. Otherwise, the excess flour will make the soup broth gummy. Same is done with cooking the noodles for noodle soup~



Or add the egg noodles into the soup!



Oh, did I mention you could deep fry them?! 🙂

Just prepare a dipping sauce and they are ready to eat. Here are some options:

1) Bottled Thai Sweet Chili Sauce, or

2) Add a few drops of Sriracha into mayo and mix well

3) Add 1/3 cup Maggi sweet chili sauce & 2/3 cup regular mayo

4) Add 1/5 cup Condensed milk to 1 cup mayo

Deep fry them in medium high heat. They cook really fast so take out and drain on paper towel once golden brown.

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One Response to “Pork & Shrimp Wontons (How to serve them) Part 2 of 2”

  1. […] Next post for different ways to serve up wonton soup~ Click Here […]

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