Wan Tan

Wan Tan
Quantity Ingredient
150 g Wan Tan batter
100 g Spinach
50 g Carrots
30 g Leek Onions
10 g Ginger
150 g Prawns
1 tbsp Soy sauce
0,5 tbsp Chinese Chili Sauce

Defrost the Wan Tan dough at room temperature. Clean the spinach leaf and blanch briefly in boiling salted water. Rinse in cold water, squeeze well and cut into small pieces. Peel carrots and grate into fine strips. Cut the leek onion into very fine rings. Peel ginger and garlic and chop finely. Cut the prawns into very small pieces. Mix all ingredients with soy sauce and Chinese chilli sauce. Put a teaspoon of the filling in the middle of each of the Wan Tan dough plates. Moisten the edges of the Wan Tan with water. Pull Wan Tan together over the filling and twist them together so that the Wan Tan look like small parcels. Preheat deep fryer to approx. 175°, or heat plenty of oil in a wok. Bake the Tan in portions for about 5 minutes until golden brown. Let Wan Tan drip off on kitchen paper. Serve Wan Tan with Thai sauce sweet-sour (see recipe) or plum sauce.

Servings: 21, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
27 kcal
5 g
2 g
0 g

(C)opyright by Marions Kochbuch