2 T. peanut oil or vegetable oil
½ lb. lean ground pork
1 lb. raw shrimp, peeled and deveined, finely chopped
2 T. soy sauce
1 T. Chinese rice wine vinegar or pale dry sherry
1 tsp. salt
6 canned water chestnuts, finely chopped
1 green onion, finely chopped (including the top)
1 tsp. cornstarch dissolved in 1 T. water
½ lb. wonton wrappers (about 36-40)
Heat a wok or skillet over high heat. Add oil; stir fry pork for 1 minute, add chopped shrimp, soy sauce, vinegar, salt, water chestnuts and scallions. Stir fry until shrimp turn pink. Pour cornstarch mixture into pan; stir-fry until liquid thickens; cool to room temperature.
Place 1 ½ tsp. filling in center of each wonton wrapper. With a finger dipped in water, moisten the edges of the wrapper. Bring one corner up over the filling to the opposite corner, to form a triangle. Pull the two bottom corners of the folded triangle forward and below the folded edge so that they meet one another in slightly overlap. Moisten one end with a finger dipped in water and pinch the two ends firmly together.
As each wonton is finished, place it on a plate and cover with a dry towel. If the wontons must wait longer than 30 minutes before cooking, cover with plastic wrap and refrigerate.
To Cook: Pour 3 cups peanut oil in wok or saucepan. Heat oil until haze forms or reads 375o on deep-fry thermometer. Deep-fry the wontons, 4-6 at a time, for 2 minutes or until they are crisp and golden. Transfer them to paper towels to drain while you fry the rest. Makes about 36 wontons.