In a large bowl, combine minced pork, chopped shrimp, diced water chestnuts, chopped spring onion, light soy sauce, sesame oil, white pepper, sugar, cornstarch, and egg white. Mix thoroughly in one direction until the mixture is sticky and well combined.
Take a wonton wrapper and place filling in the center. Lightly moisten the edges of the wrapper with water. Fold the wrapper into a triangle, pressing out any air and sealing the edges. Bring the two bottom corners of the triangle together and overlap them, sealing with a dab of water to form a small purse shape. Repeat with the remaining filling and wrappers.
In a small pot or wok, heat oil over medium heat. Add diced bell peppers, onion, and pineapple chunks, stir-fry for 2-3 minutes until slightly softened.
Add ketchup, sugar, white vinegar, water, and light soy sauce to the pot. Bring to a simmer, then reduce heat and let it gently bubble for 5 minutes. Stir in the cornstarch slurry and stir until the sauce thickens. Remove from heat.
In a deep pot or wok, heat vegetable oil to 170-180°C (340-350°F). Carefully deep-fry the wontons in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes per batch, turning occasionally, until golden brown and crispy.
Remove fried wontons with a slotted spoon and drain excess oil on paper towels. Serve immediately with the warm sweet and sour sauce for dipping.
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