Crispy Wontons Recipe Recipe For Pralines

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GRANDMA'S CRISPY PORK WONTONS



Grandma's Crispy Pork Wontons image

Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!

Provided by Lady_Charee

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h24m

Yield 12

Number Of Ingredients 11

1 pound ground pork
1 cup diced celery
1 cup shredded carrot
1 cup diced onion
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ground black pepper
¼ cup soy sauce
1 (14 ounce) package wonton wrappers
2 eggs, beaten
1 quart canola oil for frying

Steps:

  • Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
  • Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
  • Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
  • Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 22.5 g, Cholesterol 58.5 mg, Fat 14.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 727.3 mg, Sugar 1.3 g

CRISPY WONTONS



Crispy Wontons image

This recipe for crispy wontons comes from "Martha Stewart's Hors d'Oeuvres Handbook."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 7 dozen

Number Of Ingredients 2

2 quarts peanut oil, for frying
1 12-ounce package wonton wrappers

Steps:

  • In a narrow, deep pan or an electric fryer, heat oil until it registers 360 degrees on a deep-fry thermometer. Cut wonton wrappers in half. Working in batches, carefully place 2 to 3 wontons in the heated oil; don't crowd the wontons, as they need space to expand. Fry until wontons become large, bubbly, and golden, about 30 seconds. Transfer wontons to a paper towel to drain. Repeat process with remaining wontons. Wontons may be stored in an airtight container at room temperature for up to 3 days. Recrisp in a warm oven, if necessary.

CRISPY WONTONS



Crispy Wontons image

Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 10

Number Of Ingredients 10

¾ pound ground pork
8 canned water chestnuts, finely chopped
¼ cup finely chopped green onions
1 tablespoon Kikkoman Soy Sauce
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon grated fresh ginger root
1 (16 ounce) package wonton skins
Vegetable oil for deep-frying
Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce

Steps:

  • Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
  • Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

PRALINES



Pralines image

Had these in New Orleans and loved them, so I tried different combos and liked this best.

Provided by MARKR

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 45m

Yield 20

Number Of Ingredients 6

1 ½ cups toasted pecans
1 ½ cups white sugar
⅜ cup butter
¾ cup brown sugar
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Line a baking sheet with aluminum foil.
  • In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g

EMERIL'S CRUNCHY PRALINES



Emeril's Crunchy Pralines image

Make and share this Emeril's Crunchy Pralines recipe from Food.com.

Provided by alligirl

Categories     Candy

Time 20m

Yield 2 dozen candies, 24 serving(s)

Number Of Ingredients 4

1 lb packed light brown sugar (about 2 1/2 cups)
2 tablespoons butter
1/4 cup water
2 cups pecan pieces

Steps:

  • Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
  • Continue to stir for 3 to 4 minutes; the mixture will begin to boil.
  • Add the pecans and continue to stir for about 5 minutes.
  • Remove from the heat.
  • Drop by the spoonful onto wax paper.
  • Let cool.
  • Remove from the paper with a thin knife.
  • NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.

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