1/2 lb. fresh or frozen raw shrimp
1/4 lb. ground pork
6 water chestnuts, finely chopped
1/4 c. chopped green onion
1 tsp. cornstarch
1 tsp. salt
1/8 tsp. oil
Dash white pepper
1 lb. wonton skins
1 egg slightly beaten
Vegetable oil

Peel shrimp. (If shrimp are frozen, do not thaw, peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp. Wash out vein. Chop shrimp finely. Mix shrimp, pork, chestnuts, onions, cornstarch, salt, oil and pepper.

Place 1/2 teaspoon shrimp mixture in center of wonton skin (cover rest with damp cloth). Fold bottom corner over filling to opposite side forming triangle. Brush right corner with egg. Bring corners; together pinch to seal. Repeat with remaining skins.

Heat oil (1 1/2 inches) in wok to 350 degrees. Fry 8 wontons at a time until golden brown turning 2 to 3 times, about 3 minutes. Drain on paper towel. Serve with hot mustard or sweet and sour sauce.

Can be frozen 1 month. Heat uncovered in 400 degree oven 10 to 12 minutes or until warm.

Can substitute 1 shredded chicken breast for shrimp and pork.