John Myers
Ingredients for 4 servings:
- 1 pack of WanTan wrappers, fresh or frozen
- 200 g frozen shrimp
- 200 g broccoli (frozen)
- Garlic
- small chili pepper(s) (Thai chilies), amount to taste
- salt and pepper
- some soy sauce, light
- 2 packs of palm oil or other frying oil
- Sauce (dipping sauces), of your choice
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
The quickest and easiest way to make this recipe is with a food processor, which does all the chopping and slicing for you. Finely chop the garlic cloves and Thai chilies. You can add the chili seeds if you want it to be spicy. Next, chop the shrimp and broccoli florets into small pieces. This works best when shredded in a food processor from frozen. Mix the chopped ingredients well in a bowl and season with soy sauce and pepper. Add a little more salt if desired, but be careful, as the soy sauce is quite salty. Defrost the wonton wrappers briefly in the microwave if needed. Now fill each wonton wrapper with a teaspoon of the filling. To seal, brush the edges with water; the dough will then stick together. I prefer the shape of small pouches, but you can also choose any other shape, such as the classic triangular wonton. Now fry the wontons in batches in hot oil until golden brown and crispy. Drain well on kitchen paper. If making larger batches, keep the finished wontons warm in the oven at 80°C. Once all are ready, serve immediately with your choice of dipping sauce.
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