1/2 lb. shrimp, raw
1/2 lb. ground pork
6 canned water chestnuts, finely chopped
1/2 c. chopped green onions (with tops)
2 tsp. cornstarch
1 tsp. salt
1/4 tsp. sesame oil
Dash white pepper
1 lb. wonton skins
1 egg, slightly beaten
Peanut or vegetable oil
1/2 tbsp. soy sauce

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Chop shrimp finely. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt sesame oil, soy sauce and white pepper.

Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with dampened cloth to keep them pliable). Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush inner edges of triangle with egg before pressing them firmly together. Repeat with remaining wonton skins. (Cover wontons with damp cloth to keep them from drying out).

Heat oil (1 1/2 inches) in wok or skillet to 350 degrees. Fry 6-8 wontons at a time until golden brown. Drain on paper towel. Can freeze up to 1 month. Reheat at 400 degrees for 10 minutes.