Prawns in Wan-Tan dough with dip

Name: Prawns in Wan-Tan dough with dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 deep-frozen Wan Tan leaves (à 10 g); 24 raw shrimps (about 15 g each; without head, in shell); 3 Eggs (size M); 250 g Chinese cabbage; 1 (100 g) Carrot; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2 TABLESPOONS rice vinegar; 2 TABLESPOONS + 1 l oil; 7-10 Tbsp Pepper; 3 Stem(s) Coriander; 2 TABLESPOONS Sesame seed; 2 TABLESPOONS Salad Mayonnaise; 2 TABLESPOONS Whole milk yoghurt; 1 TEASPOON Tomato paste; 1 TEASPOON Sambal Oelek; 1 TABLESPOON Soy sauce; 1 TABLESPOON sweet chili sauce

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

12 deep-frozen Wan Tan leaves (à 10 g)
24 raw shrimps (about 15 g each; without head, in shell)
3 Eggs (size M)
250 g Chinese cabbage
1 (100 g) Carrot
7-10 Tbsp Salt
7-10 Tbsp Sugar
2 TABLESPOONS rice vinegar
2 TABLESPOONS + 1 l oil
7-10 Tbsp Pepper
3 Stem(s) Coriander
2 TABLESPOONS Sesame seed
2 TABLESPOONS Salad Mayonnaise
2 TABLESPOONS Whole milk yoghurt
1 TEASPOON Tomato paste
1 TEASPOON Sambal Oelek
1 TABLESPOON Soy sauce
1 TABLESPOON sweet chili sauce

Directions

1
Thaw the Wan Tan leaves. Peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps, dab dry and chill. Boil 2 eggs in boiling water for about 8 minutes until hard and quench. Clean the Chinese cabbage, cut into fine strips, wash and place in a bowl. Peel and wash the carrot, cut into long thin strips and add to the Chinese cabbage.
2
Season with salt, sugar, rice vinegar and 2 tablespoons of oil. Season shrimps with salt and pepper. Peel the coriander leaves and cut them into strips. Fold sesame and coriander into the prawns. Spread Wan Tan plates side by side on a work surface. Separate 1 egg. Brush all dough corners with egg white. Place 2 prawns in the middle of each plate, fold them over triangularly and press them down firmly. Place the triangles next to each other on a plate lined with baking paper. Heat 1 litre of oil in a high pot at medium heat. In the meantime, peel and finely chop the eggs and place them in a small mixing bowl. Add mayonnaise, yoghurt, tomato paste and sambal oelek to the eggs and season with soy sauce and sweet chilli sauce.
3
Place 2 prawns in the middle of each plate, fold them over triangularly and press them down firmly. Place the triangles next to each other on a plate lined with baking paper. Heat 1 litre of oil in a high pot at medium heat. In the meantime, peel and finely chop the eggs and place them in a small mixing bowl. Add mayonnaise, yoghurt, tomato paste and sambal oelek to the eggs and season with soy sauce and sweet chilli sauce. Fry Wan Tan in hot oil until golden brown, drain and arrange on plates with the salad. Pour the dip into a bowl and add to the salad. Garnish plates with coriander
4
15 minutes waiting time