Deep-fried dim sum with shrimp, chicken, and vegetables

Ingredients for 20 servings:

• 20 wonton wrappers, 10 x 10 cm
• 1 tbsp egg white (from the egg in the filling)
• 1 pinch(s) chicken stock powder
• 1 tbsp water
• n. B. Flour for the work surface
• 150 g shrimp(s), raw, peeled, approx. 16 cm, frozen
• 100 g chicken breast, without skin and bones, frozen
• 1 Pepper, green, long, mild
• 1 Pepper, red, long, mild
• 2 medium-sized garlic cloves
• 1 egg(s), size S
• 3 tbsp sago, ground (sago flour)
• 1 m.-sized pineapple, peeled
• 1 piece(s) carrot(s), 5 cm, from above
• 80 g mung bean sprouts
• n. B. Salt
• e.g. Szechuan pepper
• 250 g frying oil
• 40 g sauce (spring roll sauce ala Sanur Beach, see appendix)
• n. B. flowers and leaves

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours

An exotic, spicy finger food that’s served as an appetizer or party snack. Recipe from Bali, Indonesia.

Remove the pasta sheets from the package and cover with a tea towel to thaw. Separate one egg and take 1 tablespoon of the egg white, then whisk it with chicken stock and water and set aside with a small pastry brush. Use the remaining egg for the filling. Dry the partially thawed shrimp thoroughly with kitchen paper. Cut the partially thawed chicken breast into pieces approximately 2 cm in size. Remove the stems from the washed peppers, halve the peppers lengthwise, and remove the seeds. Peel the garlic cloves. Mince all ingredients, from shrimp to garlic, through a meat grinder with a 5-hole disk. Mix the egg and sago flour evenly into the meat mixture. Cover and let mature in the refrigerator for one hour. In the meantime, make lengthwise cuts in the outer edges of the peeled pineapple, approximately 6 mm thick, and cut into 5 x 50 mm strips. You will need 20 of these. Cut the washed and peeled carrot lengthwise into 2 mm thin strips and trim these lengthwise to a width of approximately 6 mm. You will need 40 pieces. Rinse the mung bean sprouts, which have been sorted and freed from any graying root shoots, and set aside, well drained. Briefly mix the meat mixture and pipe it into a piping bag. Peel a sheet from the dough block and place it diagonally on a floured work surface. Pipe a 5 cm long strip in the center using the piping bag. Gently press a pineapple strip onto it and pipe another strip on top. Place the carrot strips on the sides and finish the block with mung bean sprouts. Brush the edges of the dough sheet with the egg white mixture. Fold the bottom piece tightly over the meat and vegetable block. Fold the two sides towards the center and glue together. Roll the block tightly upwards and glue together. Place it on a clean tea towel with the adhesive strip facing down. Continue in this way until all the meat mixture or the vegetable pieces have been used up. Pour the frying oil into a large pan and heat to 180°C. Add 10 dim sum at a time and fry until light brown on all sides. Drain on kitchen paper. Then arrange on a serving dish, garnish with flowers and leaves, serve with spring roll sauce, and enjoy. Attachment: Spring roll sauce, see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html