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Great recipe! Love the fact meat is precooked before frying so you know it is done through and it infuses meat with garlicky flavour. We powered through a huge pile of these. Definitely will be making again. Save the broth for wonton soup. Thanks for the recipe.


Just finished deep frying in my wok. Turned out great crispy on the out side tendered on the inside. Never got around to the wonton soup. To excited about deep frying the ribs.


I just finished boiling 2.75 lbs. of side ribs. The best out come so far has been the stock I have saved. (6 cups or 48 oz.) Now to get out a few shrimp, wontons and what ever veggies are in the crisper while I wait for the ribs to marinate. Will let you know how the ribs turn out.


Trying this tonight as an appy


Looks delicious!! Can't wait to try it!!
At your house!! ;)

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MEET JUDI FRIZZLE STOWELL, and The Last Wonton recipe collection, an edible ode to joy. A happy cooker, eater, drinker, celebrator, wanderluster, writer and blogger, with flip-flopped feet firmly planted on a glorious hillside perch in the beautiful Okanagan, and a spirit that is home-sweet-home and forever frolicking in the unbridled Aloha of the beguiling Big Island of Hawaii. Gloriously content with the knowledge that when making a batch of wontons the first wonton is a bit of an awkward struggle and last wonton in all it's picture perfect deliciousness is made with easy finesse. And a quiet Ta! Da!
CamarĂ³n Rebosada with Mango Pineapple Sauce