Crispy Wan-Tan with chicken
very easy
Ingredients
- 20 TK-Wan-Tan sheets (approx. 10 x 10 cm; Asian shop)
- 1 medium-sized carrot
- 3 Spring onions
- 1 piece(s) (approx. 20 g) Ginger
- 1 (approx. 180 g) Chicken filet
- 1 TABLESPOON Oil
- 7-10 Tbsp salt, pepper
- 3-4 Tbsp Soy sauce
- 1 knife tip Sambal Oelek
- 1⁄2 l oil for frying
- 7-10 Tbsp sweet-sour Asian sauce
- 7-10 Tbsp Cling film
Directions
- 1
Let the Wan Tan dough package thaw. Remove 20 sheets, freeze the rest again. Spread the leaves on a damp kitchen towel and wrap them in the dough.
- 2
Peel or clean and wash the vegetables. Coarsely grate the carrot. Cut spring onions into fine rings. Peel ginger and chop finely. Wash meat and dab dry.
- 3
Heat oil in a wok or frying pan. Fry the meat for 4-5 minutes on each side. Season with salt and pepper. Remove. Sauté vegetables and ginger in hot frying fat while turning for 1-2 minutes.
- 4
Deglaze with 3 tbsp soy sauce and simmer briefly.
- 5
Dice the meat finely and mix it with the vegetables. Season to taste with soy sauce and Sambal Oelek.
- 6
Place 1-2 teaspoons of filling in the middle of each pastry sheet. Fold over diagonally, moisten the edges with some water and press down well. Cover with foil to prevent them from drying out.
- 7
Heat the frying oil in a wok or deep fryer to approx. 180 °C (hold a long wooden skewer in the oil, bubbles rise up on the stem, approx. 180 °C are reached). Bake Wan-Tan in portions for 3-4 minutes until golden brown, turning from time to time or submerging.
- 8
Drain on kitchen paper. Serve with sweet and sour Asian sauce.
Nutrition Facts
260 kcal
27 g
10 g
13 g
More Delicious Recipes
