Fried Wontons

1/2lb fresh or frozen shrimp
1/4lb ground pork
6 canned whole water chestnuts
1/4c chopped green onions
1t cornstarch
1t salt
1/8t sesame oil
white pepper
1lb wonton skins
1 egg slightly beaten
veg. oil

Peel shrimp.  If shrimp are frozen do not thaw peel in cold water. 
Make a shallow cut lengthwise down back of each shrimp, wash out
vein.  Chop shrimp finely.  Mix shrimp, ground pork, water
chestnuts, green onions, cornstarch, salt, sesame oil and white
pepper.  Place 1/2t shrimp mixture in centre of wonton skin. 
(Cover remaining skins with dampened towel to keep them pliable). 
Fold bottom corner of wonton skin over filling to opposite corner
forming a triangle.  Brush right corner of triangle with egg. 
Bring corners together below filling pinch left corner to right
corner to seal.  Repeat with remaining wonton skins (Cover wontons
with dampened towel or plastic to keep them from drying out).  Heat
veg. oil (1 1/2") in wok.  Dry wontons 8-10 at a time about 3
minutes.  Turning over 2 or 3 times until golden brown; drain. 
Serve with chili sauce.

60 cal
4g fat
15 chol