Crispy dim sum with shrimp filling

Ingredients for 4 servings:

• 200 g shrimp meat, fresh or frozen
• 100 g minced chicken, fresh or frozen
• 2 tbsp oyster sauce
• 10 g fresh ginger
• 4 medium-sized garlic cloves, fresh
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 2 small chili peppers, green
• 10 g celery leaves, fresh or frozen
• 1 egg(s), size M
• 2 tbsp coconut palm sugar (gula kelapa)
• 2 tbsp rice wine vinegar, black, mild
• 8 tbsp light soy sauce
• 1 tbsp soy sauce, sweet (kecap manis)
• 1 small chili pepper(s), green or red
• 25 frozen wonton wrappers (approx. 12 x 12 cm)
• 6 tbsp peanut oil
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Remove the head and chitinous shell, including the tail, from the fresh shrimp. Cut open lengthwise along the back and remove the black intestine with tweezers. Weigh the shrimp and freeze. Allow frozen shrimp to thaw slightly. Allow the wonton wrappers to thaw in the package. Grind the shrimp into a fine mixture using either a cleaver or a meat grinder. Wash and peel the ginger, cut it crosswise into thin slices, and then chop these into small cubes. Peel the garlic and press it through a garlic press twice. Cut the chilies crosswise into very fine rings. Grind the ginger, garlic, chilies, celery leaves, and half of the minced chicken into a paste and place in a bowl. Crack open the egg, separating the yolk and white. Use only the white for the filling. Use the yolk to stick the dim sum together. Add all the filling ingredients to the paste in the bowl and mix with an immersion blender until smooth. Cover and let it mature in the refrigerator for 15 minutes. Deseed the chili for the sauce and slice it crosswise into thin strands. Mix it with the remaining ingredients for the dipping sauce. Whisk the egg yolk and use it as glue for the dim sum. Take a wonton from the block and place it diagonally in front of you. Place a heaped teaspoon of the filling just below the center. Brush the edges of the wonton with egg yolk (a finger-width brush is very helpful here). Fold the bottom corner over the filling, then the left and right corners, flattening the filling slightly. Fold the top end tightly over the dim sum and press the edges down slightly. Continue in this way until all the filling is used up. Heat the peanut oil in a medium-sized frying pan and fry the dim sum in batches until golden brown on both sides. Arrange on a serving platter, garnish, and serve with the sauce for dipping.