ingredients
makes 30
1/2 cup sugar
1/2 cup white vinegar
1 tablespoon tomato sauce
1 tablespoon cornstarch
30 won ton wrappers oil, for deep-frying
filling
4 ounce chicken, finely chopped
4 ounce fish fillets, finely chopped
1/2 stalk celery, finely chopped
1 small scallion, finely chopped
2 teaspoons light soy sauce
method
1. To make the sauce, combine the sugar, vinegar and tomato sauce with 3/4 cup (185 ml) 6 fl oz water in a small saucepan. Blend the cornstarch with 1 tablespoon of water in a small bowl. Add to the saucepan and stir over low heat until the mixture boils and thickens and the sugar has dissolved.
2. Combine the filling ingredients with 1/4 teaspoon salt. Place 1 teaspoon of mixture onto each won ton wrapper. Brush the edges lightly with water. Fold to form a triangle. Dab water onto the left front corner of the triangle. Fold the two bottom corners across, one on top of the other, and press together lightly with your finger.
3. Fill a deep heavy-based pan one third full of oil. Heat the oil to 180°C (350°F). The oil is hot enough when a cube of bread dropped into the oil turns golden brown in 15 seconds.
4. Deep-fry in batches until crisp and golden brown. Shake off the excess oil and drain on crumpled paper towel. Serve with the sauce.
