Two kinds of fried Wan Tan with sweet and sour sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Thaw or thaw Wan Tan dough (approx. 10 x 10 cm) well packed. Defrost shrimps

2. 2

   Pour boiling water over the beans in a bowl, leave to stand for 2-3 minutes, drain and rinse in cold water. Wash 50 g bean sprouts, sort and drain. Clean and wash spring onions and cut into fine rings. Peel and finely dice the ginger. Peel, wash and finely dice the carrot. Cut the beans into very small pieces. Chop prawns finely

3. 3

   For the vegetable filling, heat 1 tablespoon of oil in a frying pan. Sauté diced carrots, bean sprouts and half each of spring onions, ginger and green beans for 4-5 minutes. Add the soy sauce and continue steaming until almost all the liquid has evaporated. Season mixture with salt if necessary, pour into a bowl and allow to cool

4. 4

   For the meat filling, heat 1 tablespoon of oil in a frying pan. Fry the ground pork, shrimps and remaining beans for 3-4 minutes, turning them over. Add the remaining spring onions and ginger and fry for 1-2 minutes. Season the mixture with salt and pepper, pour into a bowl

5. 5

   Lightly brush the dough sheets with water in portions. Spread approx. 1 teaspoon of each filling in the middle of the sheets. Turn over one corner to form triangles, press them together well. Gather the short sides of the triangles with vegetable filling and press them well together. Cover the finished Wan Tans with a damp cloth

6. 6

   Heat oil for frying. Fry the Wan Tan in portions for 2-3 minutes until brown, remove and drain on kitchen paper. Arrange the Wan Tans, sprinkle with bean sprouts and garnish with coriander. Sweet and sour Asian sauce tastes good with it

7. 7

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
380 kcal

CARBS
37 g

FATS
20 g

PROTEINS
14 g