Ingredients:
1 ½ cups ground pork
2 ½ tbsps dahon ng sibuyas (spring onions), chopped finely
1 pc egg, beaten
3 tbsps all-purpose flour
1 tbsp cornstarch
2 tsps Adobo (Savory Sauce) Mix
1 tbsp Oyster Sauce
50 pcs wonton wrapper
2 cups cooking oil for deep frying
1 pouch Sweet and Sour Sauce Mix dissolved in:
¾ cup water
Directions:
1. Combine the ingredients for the filling and mix thoroughly.
2. Scoop one teaspoon of the mixture onto each wonton wrapper. Moisten edges. Seal together by pressing any two opposite corners to make a triangle. Join the moistened edges of the two corners at the base of the triangle to the third corner.
3. Deep fry over low flame until light brown. Place on a paper towel or strainer to drain excess oil. Set aside.
4. Dissolve Sweet and Sour Sauce Mix in water. Boil and simmer, stirring constantly for 2 minutes.
Serve pinsec frito with Sweet and Sour Sauce.
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