Exotic wontons

Ingredients for 10 servings:

• 50 wonton wrappers
• 1 small mango(s)
• 1 handful of coriander leaves
• 1 piece(s) ginger, approx. 3 x 3 cm
• 6 stalks garlic (garlic grass)
• 2 tsp curry powder, hot
• 2 tbsp peanut butter with chili (peanut chili paste)
• 2 tsp sesame oil
• 4 tbsp soy sauce
• 250 g chicken breast fillet(s), for the non-vegetarian version
• 6 mushrooms (shiitake) dried, soaked, for the vegetarian version
• 1 large carrot(s), finely chopped
• 1 handful of glass noodles, soaked
• Fat for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegetarian and non-vegetarian

Peel the mango, remove the stone, and dice finely. Finely chop the coriander and ginger. Finely chop the garlic clove. Add the curry powder, peanut chili paste, sesame oil, and soy sauce and mix well. Divide the mixture equally between two bowls. Add the finely chopped chicken breast to one bowl and mix well. Dice the shiitake mushrooms. Briefly roast the carrot strips in sesame oil. Add the glass noodles, mushrooms, and carrots to the other bowl and mix well. Spread the wonton wrappers on a damp cloth and cover with a damp cloth for a while. Then place about a teaspoon of the filling on each wrapper, brush the edges with water, and seal the wontons tightly. To better distinguish between the vegetarian and meaty ones, seal one as a “parcel” and the other as a “bag.” Heat the frying fat in a large enough pot and fry the parcels and sachets until golden brown. Drain on kitchen paper and keep warm in the oven until all are ready. Serve with Asian rice or fried noodles and salad.