Wontons

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1 pound medium raw shrimp, shelled and deveined.

1 pound ground pork

1 can sliced water chestnuts

1/4 cup minced green onions

1/4 cup oyster sauce

1 tablespoon rice wine

1 tablespoon sesame oil

1 tablespoon cornstarch

1 packet wonton wrappers

1 egg, lightly beaten

Cooking oil

 

Toss everything but the wrappers, egg, and cooking oil into a food processor and puree until blended.  Place a spoonful of the filling into the center of a wonton wrapper.  Brush the edges of the wrapper with egg, then fold in half to form a triangle and pinch the edges to seal.  Brush the two opposite corners with egg and fold in on each other, pressing to seal.

Heat the oil to about 350F.  Deep fry the wontons, five or so at a time, until golden brown.  Takes about 3 minutes.  Remove with a slotted spoon and drain on the paper towels.  Try to let them cool off a bit before eating them.

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