serves 4

for the filling

  • 2 tbsp. vegetable or peanut oil
  • 6 scallions, chopped
  • 4-1/2 oz / 125 g mushrooms, chopped
  • 2 oz / 55 g fine green beans, chopped
  • 2 oz / 55 g corn kernels, drained if canned
  • 1 egg, beaten
  • 3 tbsp. Thai soy sauce
  • 1 tbsp. jaggery or soft light brown sugar
  • 1/2 tsp. salt
for the wontons
  • 24 wonton skins
  • 1 egg, beaten
  • vegetable or peanut oil, for deep-frying
  • plum or chili sauce, to serve

( Cooking Measuring )


To make the filling, heat the oil in a preheated wok and stir-fry the scallions, mushrooms, and beans for 1-2 minutes, until softened. Add the corn, stir well to mix, and then push the vegetables to the side. Pour in the egg. Stir until lightly set before incorporating the vegetables and adding the soy sauce, sugar and salt. Remove the wok from the heat.

Place the wonton skins in a pile on a counter. Put a teaspoonful of the filling in the center of the top skin. Brush the edges with beaten egg and fold in half diagonally to make a small triangular package. Repeat with the remaining skins and filling.

Heat the oil for deep-frying in a wok or large skillet. Add the packages, in batches, and deep-fry for 3-4 minutes, until they are golden brown. Remove from the wok with a slotted spoon and drain on paper towels. Keep warm while you cook the remaining wontons. Serve hot with plum or chili sauce.

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