/ Seafood Appetizers
finely chopped green onion
1Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off and discard stems; then, chop into very small pieces.
2Shell, devein and wash prawns.
3heat 4tbl spoons of oil in skillet and cook shrimp til pink and set aside
4brown pork, drain and set aside.
5Chop chestnuts into very small pieces, peel and crush water with the flat side of the cleaver.
6If you don't have a cleaver, chop the water chestnuts into very fine pieces.
7Add all other ingredients except wrappers and oil of course and mix well.
81 teaspoon of filling is used for each wonton.
9With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner.
10Fold one corner to cover the filling.
11Turn once more...about 3/4 inch.
12Turn the wonton so that the triangle is toward you.
13Dampen the left corner with a little water.
14Swing the right corner away from you and place it on top of the dampened left corner.
15As you make this fold, simultaneously pull the filling toward you with your middle finger.
16You should finish with a little "hat-like" effect.
17heat 1/2 cup oil in skillet and fry for a few mins on med heat on each side until lightly brown. drain on paper towel.