John Myers
Contents
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Ingredients
For the filling:
- 25 String or banana leaf fiber, approx. 25 cm long
- 250 g Boneless chicken breast
- 200 g Shrimp meat
- 15 g Prawn paste (Terasi Udang)
- 40 g Ice, crunched
- 6 g Chicken broth, Kraft bouillon
- 1 Egg, size M
- 3 tbsp Celery leaves, fresh or frozen
- 4 medium-sized Cloves of garlic, fresh
- 1 Hot peppers, red, long, mild
- 1 smaller Chilli, green
- 2 tbsp Ginger, grated
- 4 tbsp Sunflower oil
- 1 tbsp Sesame oil
- 1 tbsp Oyster sauce, (Saus Tiram)
- 2 tbsp Coconut palm sugar, (gula kelapa)
- 2 tbsp Coconut milk, creamy (24% fat)
- 1 tbsp Lime juice
- 3 tbsp Tapioca flour or corn starch
For dipping:
- 2 tbsp Sambal Bangkok ala Siu
- 2 tbsp Soy sauce, sweet (kecap manis)
- 4 tbsp Soy sauce, salty (kecap asin)
- 4 tbsp Orange juice
- Also:
- 0,5 Banana leaf, (Asian shop, freezer)
To garnish:
- Flowers and leaves
Instructions
- Thaw the won-tan pastry casings in the package. Roughly cut the chicken and prawns into pieces and freeze them in the freezer.
In the meantime:
- Chop up the shrimp paste. Squeeze the garlic cloves. Wash the peppers. Remove the stem, cut in half lengthways, remove the grains and cut the quarters across into strips approx. 1 cm wide. Wash the small, green chilli, cut lengthways and remove the grains. Cut across into thin strips. Discard the stem and grains.
- Cut the frozen meat from the fridge a little smaller and use a cutter to process it together with the ingredients from shrimp paste to lime juice to a creamy paste (sausage meat). Mix in the tapioca flour with the cutter. Let ripen in the refrigerator for 30 minutes.
- Cut the banana leaf to size for the steamer insert and perforate it well with a fork. Mix the ingredients for the sauce homogeneously.
- Place a heaped teaspoon of the sausage meat in the middle of a won-tan dough shell, fold it up with the four corners and close with a string (see photo). Continue until all of the meat is used up.
- Use a saucepan with a sieve insert as a steamer or, better, a corresponding bamboo steamer. Cover the sieve insert with the perforated banana leaf (smooth side up), this prevents the won-tan dough covers from sticking to the sieve. Steam the won tan in 8 minutes.
- Remove the string. Serve the won tan stylishly in a bamboo steamer or on a plate garnished with flowers and leaves with the sauce for dipping.
Attachment:
- Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
