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Ingredientes
- 1/2 pound grnd pork
- 4 water chestnuts
- 2 T soy sauce
- 1 pound wonton skins or possibly wrappers
- 1/2 pound raw prawn or possibly shrimp
- 6 Chinese mushrooms
- 1 teaspoon salt
- 1 quart. vegetable oil
- 1/2 green pepper, cut in 1-inch pcs
- 1 med. onion, cut in 1-inch pcs
- 1/4 c. vinegar
- 1/2 c. pineapple juice
- 4 slices pineapple, cut into chunks
- 1 T vegetable oil
- 1/4 c. catsup
- 1/2 c. sugar
- 1 T cornstarch
- 1 T water
Direcciones
- To make filling, mince together pork, prawn, water chestnuts and Chinese mushrooms. Add in soy sauce and salt. To fill wonton skin, use a small butter knife to place filling mix of about 1/2 tsp on one corner of the skin. Roll 2/3 of the way toward the opposite corner. Wet right end with a dab of water and bring the top of right end and backside of the left end together. Press all ends together firmly. Deep fry wonton in vegetable oil till golden brown.To make sauce, saute green pepper and onion in vegetable oil. Add in catsup, vinegar, sugar, pineapple juice and chunks. Heat together for a minute. Make a paste from the cornstarch and water; add in to mix. Bring to a boil. Serve wonton and sauce separately. Keep warm on an electric platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 12 servings | |
| Calories 952 | |
| Calories from Fat 691 | 73% |
| Total Fat 78.07g | 98% |
| Saturated Fat 7.09g | 28% |
| Trans Fat 1.88g | |
| Cholesterol 46mg | 15% |
| Sodium 557mg | 23% |
| Potassium 373mg | 11% |
| Total Carbs 54.73g | 15% |
| Dietary Fiber 3.2g | 11% |
| Sugars 26.28g | 18% |
| Protein 12.14g | 19% |
